Low Calorie: Braised Chicken and Spring Vegetables

Try this simple low calorie and balanced meal! Who says clean eating has to be hard?

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 4

  • 1 tablespoon olive oil
  • 8 small bone-in chicken thighs
  • kosher salt and black pepper
  • 1 cup chicken broth
  • 12 medium radishes, halved
  • 4 Small/medium carrots, cut into sticks
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh chives

Step 1

Heat the oil in an oven over medium-high heat.

Step 2

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.

Step 3

Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.

Step 4

Stir in the radishes, carrots, and sugar.

Step 5

Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to 20 minutes. Sprinkle with the chives.

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