This recipe is gluten free, dairy free, paleo, whole30, Slimming World and Weight Watchers friendly
Extra Easy - 0.5 syns per serving Original/SP - 0.5 syns per serving (serve with SP friendly sides) WW Smart Points - 2
Ingredients
6 skinless chicken thighs, sliced into smaller pieces
1 onion, halved and sliced thinly
1 clove of garlic, crushed
400g/14oz of asparagus, chopped
1.25 cups (300ml) of hot chicken stock
zest of a lemon
salt and black pepper
1 tablespoon of arrowroot powder, tapioca starch or corn starch (1.5 syns)
olive oil spray
Method
Preheat oven to 200c of 400f (gas mark 6)
Spray a frying pan with olive oil spray frying the onions till softened
Add the chicken thighs and garlic and continue to fry until lightly golden.
Season with salt and pepper.
Transfer to an oven proof dish along with the asparagus and mix
Mix the arrowroot with a little cold water to make a paste and give it a stir, stir this into the hot chicken stock and pour over the chicken and asparagus.
Add the zest of a lemon over the top.
Transfer to oven and bake for approx 30 mins.
Serve with your choice of sides
Notes
This recipe is gluten free, dairy free, Whole30, paleo, Slimming World (SP) and Weight Watchers friendly
Extra Easy – 0.5 syns per serving Original –0.5 syns per serving
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