If you want to eat more healthy plants, yet get enough protein, this Chicken Casserole Romaine Lettuce recipe is a great way to do it!
|1/3 cup stock of chicken|
|6 cups water|
|4 thighs free range chicken|
|5 baby potato(es)|
|2 hearts romaine salad|
|3.5 oz peas|
|2 spring onion(s)|
|2 tbsp cream|
|2 tbsp dill|
Please note that I am not a nutritionist. The nutrition information above is for reference purposes only and is calculated using one of the online calculators. For example, this one.
Have fun with a short quiz before reading the recipe!
Well, let’s just say that this recipe is perfect for a family mid-week meal or any time when entertaining. It’s that versatile.
In fact, a casserole like this works great for both lunch and dinner. And here is why:
It’s that simple. And the best part of it – your family will LOVE it!
Speaking of healthy eating, it is actually lettuce that inspired me to make this recipe, even though it is not the main ingredient… That’s right!
The thing is, it is very likely that you and me, we both include a lot less plants in our daily intake than we should. Let me know if I am wrong in the comments below. But if you are one of those eaters that don’t like plants
a lot at all, using them with chicken is a small trick to make your nutrition just a notch healhier. Chicken will give you extra protein and lettuce will do the rest.
If you wonder what chicken to get, – chicken thighs, legs or even breast work best. The choice largely depends on what you prefer. Other than that, there is no bigh of a difference.
I used potatoes and carrots to add color (apart from making the dish even healthier). More color makes the chicken casserole even more inviting and guarantees one will finish the plate with ease (even if they don’t like lettuce). Verified.
Oh, and if you don’t like the dill flavor, you can use parsley instead.
Please share your thoughts about this dish in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! ?
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Place stock, water and chicken in a large saucepan and bring to the boil.
Cover and simmer for 10 minutes. Then add carrots and potatoes. Simmer for another 15 minutes until the vegetables are almost cooked through.
Add other ingredients
Add lettuce, peas and spring onions. Cover and cook for another 4-5 minutes until the peas are tender and the chicken is cooked through with no pink meat.
Add cream and dill