One Pot Lemon Parmesan Chicken Thighs
These One Pot Lemon Parmesan Chicken Thighs are the perfect high protein and fiber meal for summer.
Ingredients
chicken
- 1.2-1.3 lb boneless skinless chicken thighs should be 4 thighs total
- 1 -1 ¼ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon avocado oil avocado oil is better for searing but olive also works
- ½ cup chicken bone broth can use regular chicken broth
- 1 tablespoon grated parmesan
- juice from ½ lemon use ¼ lemon if sensitive to lemon flavor
veggies
- 1 tablespoon olive oil or avocado oil
- 4-6 cloves minced garlic adjust to your garlic preference, I used 6 as I love garlic!
- 1 small onion - finely sliced
- 1 zucchini - finely sliced i like golden zucchini
- 2 cobs corn with corn removed from cob
- ½ cup finely chopped basil
- 3 tablespoons grated parmesan
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon italian seasoning or sub a combo of thyme and oregano
- juice from ½ lemon use ¼ lemon if sensitive to lemon flavor
- 15 oz drained butter beans or other white bean from a can of beans
Instructions
- Pat chicken thighs dry and season on both sides using the seasonings under the chicken section.Heat 1 tablespoon of oil over medium high heat. Add chicken thighs and sear for 5-7 minutes on each side, until chicken is browned reaches an internal temp of 170-175. Remove chicken thighs from pan and set aside.
- Turn heat to low and let pan cool down for a few minutes. Add bone broth, lemon and parmesan to the pan and stir to combine. Simmer until reduced by about 25%, this will only take a few minutes. Remove sauce from pan and set aside.
- Turn heat back up to medium, Add another tablespoon of oil to the skillet and add onions. Cook for 5 minutes. Add all remaining ingredients under the vegetable section to the pan and cook for about 8-10 minutes, until veggies are cooked through.
- Divide out veggies and top with chicken. Drizzle over sauce and enjoy.
Notes
I recommend using a mandoline to get the zucchini and onion finely sliced.
This makes 3-4 servings depending on how hungry you are.
Nutrition
Calories: 426kcalCarbohydrates: 34gProtein: 39gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 134mgSodium: 663mgPotassium: 966mgFiber: 13gSugar: 3gVitamin A: 708IUVitamin C: 13mgCalcium: 161mgIron: 4mg
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