Serves 2

Ingredients

• 4 chicken thighs
• Olive oil
• 1 garlic clove, finely chopped
• 400ml chicken stock
• 1 bunch of oregano or 1 tbsp dried oregano
• Half a lemon, juiced & zested
• 1 courgette – spiralled
• 1 bunch of asparagus, cut into thirds
• 100g frozen peas

Method

In a large pot, heat the garlic in oil. Season the chicken and put in the pot to brown for 10 mins. 

Add the stock, oregano, lemon juice & zest. Bring to the boil and then reduce the heat. 

You can leave this to cook for 30 mins so the chicken is juicy and tender. 

4 minutes before serving, add the asparagus, peas and courgette. 

Serving ideas:

• Rice
• Boiled potatoes 
• Crusty bread to soak up the juices