Recipe makes 2 large servings.
Macros Per Serving: Protein: 33g | Fat: 13g | Carbs: 94g | Fiber: 16g | Calories: 587
INGREDIENTS:
- 1 pound boneless, skinless organic chicken, cut into smaller pieces
- 4 potatoes, peeled and cut into small pieces
- 3 carrots peeled and cut into ½ inch pieces
- 1 onion, thinly slivered
- 2 garlic cloves, thinly sliced
- Juice of 1 lemon
- Large handful fresh rosemary, stripped off stem & roughly chopped
- Himalayan salt and black pepper, to taste
- 1 handful sulfite-free sun-dried tomatoes, cut into small pieces (optional)
- 1 handful raw pine nuts (optional)
- Chicken broth
DIRECTIONS:
- In a saucepan, sauté potatoes and carrots in a small amount of water with salt and pepper for about ten minutes, or until just starting to get tender.
- Add in onions, garlic and cook a little more.
- Next add sundried tomatoes, pine nuts, half the fresh rosemary, and half the lemon juice.
- After all has simmered for a little while, most of the cooking water should be gone. Place all chicken pieces in a large Pyrex baking dish. Cover chicken with everything you just cooked, and then fill the pan with 1-2 inches of chicken broth.
- Bake covered at 375℉ for 30 minutes, or until chicken is cooked through. Uncover and bake again at 350℉ for an additional 10 minutes.
Serve with a salad and enjoy!