SUPER SIMPLE
Serves 4
Syns per serving 1
Ready in 1 hour 15 minutes
Ingredients
2 red onions, cut into wedges
2 courgettes, sliced
3 peppers (mix of red and yellow), deseeded and sliced into strips
200g cherry tomatoes
250g chestnut mushrooms, halved, or quartered if large
Low-calorie cooking spray
12 skinless and boneless chicken thighs, visible fat removed
1 garlic clove, crushed
50g pitted black olives in brine, drained
Zest and juice of 1 unwaxed lemon
300ml chicken stock
1kg floury potatoes, such as Maris Piper or King Edward, cut into chips
Chopped fresh flat-leaf parsley leaves, to serve
Method
1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the onions, courgettes, peppers, tomatoes and mushrooms on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Roast for 30 minutes until coloured and softened.
2 Tip the veg into a large, non-stick baking dish and add the chicken thighs. Scatter over the garlic and olives, then add the lemon zest and juice, and the stock. Cook for a further 30-40 minutes, or until the chicken is cooked through.
3 Meanwhile, spread the chips on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season, add to the oven above the veg and cook for 40 minutes, or until golden, turning halfway.
4 Cut the chicken into pieces and divide between 4 plates with the veg and chips, serving a quarter of the olives per person. Scatter over the parsley to serve.
Helping you to get motivated
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There is a huge list of Free Food to choose from, which doesn’t need to be weighed, calorie counted or measured.
You can also snack on these to satisfy your hunger in between meals.
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