It is a highly personalised 1-2-1 experience, guided by your needs and goals. If you have digestive issues you might like to check out my 90 Day Gut Restore Programme. Taken from Davina McCall’s “Sugar-free in a hurry” collection of recipes. Toss tomatoes, eggplant, zucchini, 2 tablespoons oil, 1 teaspoon thyme, garlic, teaspoon salt, and teaspoon pepper together in bowl. Scatter with rocket leaves before serving. Ingredients 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (6 ounces each) 2 tablespoons. The vegetables should be beautifully tender and the chicken cooked through with lovely crispy skin. Sprinkle the apple cider vinegar over the vegetables and roast for another 5-10 minutes. Roast on the top shelf of the oven for 30 minutes. Roast the other (unsqueezed) lemon half in the tin, cut-side up. Drizzle with the rest of the oil and scatter over the lemon zest, a squeeze of lemon juice and the thyme and season well. Scatter the lemon slices and thyme sprigs. Squeeze juice from lemon halves over chicken sprinkle with thyme mixture. Tuck wings under chicken tie drumsticks together. Place chicken on a rack in a shallow roasting pan, breast side up. Mix minced thyme, salt, garlic powder and pepper. ![]() Add the beetroot to the roasting tin and nestle the chicken thighs in among the vegetables. When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so they are skin-side up. Lemon wedges Directions Preheat oven to 350.Drizzle them with a tablespoon of the oil and season with salt and pepper, then roast for 15 minutes. Place the sweet potato, celeriac, carrot, garlic (if not on gut plan) in a large shallow roasting tin. Step 3 Juice the lemons and add juice to mixing bowl. Step 2 Season your chicken pieces generously on both sides with salt and pepper. ½ celeriac cut into cubes (about 200g peeled weight)Ĥ garlic cloves, unpeeled (leave out if following low fodmaps and replace with garlic infused olive oil or as the recipe says cook them with skin on but remove afterwards)Ģ tbsp olive oil (1 tbsp light olive oil, 1 tbsp garlic infused olive oil)ģ00g pack of cooked beetroot, cut into wedgesįinely grated zest of 1 lemon and a squeeze of juiceĢ sprigs of lemon or normal thyme, leaves picked Grease a large roasting pan with olive oil. (Serves 4, prep 15 mins, cooking time 55 mins)ġ medium sweet potato, cut into cubes (about 250g peeled weight) It is also dairy and gluten free for and suitable for coeliacs, or anyone with a sensitive tummy. Add the rice and continue cooking, stirring, for one minute. Add the chopped onion and garlic to the skillet and saute for about 1 minute to soften. Brown them, turning once to brown both sides, about 2 minutes per side. If you are looking for a simple dinner recipe that’s easy to pull together, yet nutritious and super tasty, then this is for you! Place the chicken thighs in the hot skillet.
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