ONE PAN CHICKEN WITH RAINBOW VEGGIES

Serves 4

Ingredients:

  • 8 chicken thighs
  • 500g baby potatoes
  • 350g cherry tomatoes on the vine
  • 200g green beans
  • 1 teaspoon coconut oil
  • 2 teaspoons smoked paprika
  • 1 clove garlic, minced
  • Sea salt

Method:

  1. Preheat your oven to 180ºC and line a baking sheet with baking paper.
  2. Place the chicken with coconut oil in the centre of the baking tray and arrange chopped vegetables in a single layer around the chicken. Add smoked paprika, garlic and sea salt. Rub the spices evenly all over the chicken and vegetables.
  3. Bake for 45 – 50 minutes or until the chicken is cooked through.
  4. Divide equally between plates and serve.

Bon appetit!

Enjoy!

London Nutritionist Milena Kaler

Milena Kaler is a is a qualified London Nutritionist, weight loss and digestive health specialist, trained in the principles of Functional Medicine. Milena sees patients with chronic health conditions, as well as clients looking for support to optimise their health. Some of the areas Milena can help with include: weight loss, digestive, hormonal, immune and skin health. Scientific and holistic in approach, Milena looks at all aspects of a client’s health. She embraces a systems-oriented approach aiming to get to the root cause of health and weight issues instead of simply focusing on the symptoms. Milena sees every person as an individual with different problems and different goals. She takes time to listen to her clients’ specific concerns to develop customised nutrition and lifestyle plans, based on laboratory test results. Having overcome her own chronic health and weight loss issues, Milena really understands how it is to feel overwhelmed by poor health and can relate to her clients when they first come to see her.