Simple ingredients. Easy to cook and prepare. Hoovered up by everyone. The perfect midweek meal.
You will need:
Pack of skinless & boneless chicken thighs (8 pieces)
400g chopped tomatoes
300ml chicken or vegetable stock
120g grated mozzarella
Olive oil
1 onion (finely chopped)
3 cloves garlic (finely chopped)
A few handfuls of kale (tough stalks removed)
Fresh basil leaves (torn)
To serve: Asparagus (but you could swap for broccoli)
Directions:
- Heat the oven to gas mark 6.
- In a deep sided pan heat a glug of olive oil and fry the chicken thighs until browned. Remove to a deep sided oven proof dish.
- There should be plenty of juices in the pan, add you onion and garlic and cook gently until softened and golden. Add a little more olive oil if it needs it.
- Add the chopped tomatoes and stock. Bring to the boil then simmer.
- Tear the basil leaves into the tomatoes and simmer without a lid for 5 minutes.
- Add the kale, season and continue cooking for about 5 mins. You should have a nicely reduced sauce.
- Pour your reduced sauce over the top of the chicken thighs and sprinkle with the grated mozzarella.
- Cook in the oven for about 20 mins until the cheese is golden and the chicken cooked through. Serve with cooked asparagus.
- Eat.
Should you be eating less carbs?
Changes in your hormones and simply how our bodies alter as we get older mean we need to eat differently as we transition through menopause. Getting the overall balance of your meals right during perimenopause and menopause is an important aspect of this. Many women I come across need to reduce the carbohydrate component of their meal, whilst increasing protein and vegetable consumption. It’s worth noting, that I don’t mean Keto, which can make some of your symptoms worse. You should be aiming for moderate carbohydrate consumption.