Nutritional information: (average serve)
· Calories: 326
· Protein: 33g
· Carbs: 8g | Sugars: 6g
· Fat total: 18g | Saturated Fat: 4g
Ingredients:
1 tbsp olive oil
300g white cup mushrooms
4 chicken legs, skin removed
500g jar garlic & herb passata
1 chicken stock cube
100g pitted black kalamata olive
Chopped parsley, to serve
Your salad, veggies, or carbs (post workout) to serve with
Method
Step 1
Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften.
Step 2
Add the chicken legs and cook briefly on each side to colour them a little. Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt.
Step 3
Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with a salad, or mash and green veg, if you like.