This delicious Lemon and Herb Chicken Casserole recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 2
- 4 Skinless, boneless chicken thighs
- 1 tbsp Coconut oil
- 1 Bulb fennel, sliced
- 2 Shallots, sliced
- 1 Garlic clove, finely sliced
- 300ml Chicken stock
- 1 Lemon, zest and juice
- 150g Baby new potatoes, halved
- 85g French beans
- 50g Kale, roughly chopped
- ½ Bunch parsley, chopped
Method
- Season the chicken with salt and pepper then heat the oil in a casserole dish over a medium/high heat. Fry the chicken for 5 minutes on each side until golden then remove from the plan and onto a plate.
- Add the fennel and shallot to the pan with a splash of water and cook for 2-3 minutes. Add the garlic and cook for a few more minutes until the fennel has softened.
- Pour in the stock and lemon juice and zest then return the chicken to the pan along with any resting juices. Add the potatoes and green beans then cover the pan and simmer for 5 minutes. Add the kale and continue cooking for 10 more minutes or until the chicken is cooked though and the potatoes and green beans are tender.
- Season to taste then stir through the parsley and serve.
Lemon is a valuable addition to the diet for women in perimenopause. It’s high in vitamin C, an antioxidant that supports the immune system and skin health, both of which can be affected by hormonal changes during perimenopause. Lemons also aid in digestion and can help in alkalising the body, potentially reducing inflammation.
