One pot chicken and vege

I am so excited to share some of my very favourite recipes with you.  Adopt these into your weekly meal plan and you’ll be ticking lots of boxes when it comes to vital nutrients, taste and absolute satisfaction…

One favourite hearty and healthy recipe:

Easy, throw it all together, chicken and vegetables

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Serves 6

2 Tbsp olive oil
1 onion, roughly sliced
2 garlic cloves, cut or pressed
2 carrots, thickly sliced
1 stick celery, thickly sliced
1 zucchini, thickly sliced
1/2 eggplant, roughly sliced
1/2-1kg skinless, free range chicken thighs
1/2 red capsicum, roughly diced
1/2 green capsicum, roughly diced
6 mushrooms, halved
3 Tbsp tomato paste
1 Tbsp dried oregano
2 bay leaves
12 olives
1 bottle tomato passata

Optional:1/2 cup wine with the passata and 1 glass for the cook

(Omit or exchange veggies as you wish)

For low FODMAP:  Use garlic infused oil, leave out onion and celery, use green beans instead and perhaps more carrot, zucchini.

Put oven on to heat to 180 C. Heat a large casserole dish with oil.  Add garlic, onion, carrot, celery, stir occasionally for 5 minutes.  Add eggplant and stir occasionally for 3 minutes.  Add chicken and push and turn around to brown both sides for 5 minutes.  Add all the other ingredients and cover with foil.  Place in oven for 1/2 hour, then remove foil and continue to cook uncovered for another 1/2 hour.  Serve with greens and/or roast potato, quinoa or brown rice. Add some parsley to serve if you’ve got some and chilli if you like it hot xx

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