Prep time – 20mins
Cooking time – 20mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Chicken thigh fillets, sliced – 300g | 300g | 83 | 18 | 0 |
| Olive oil – 1 TBS | 20ml | 0 | 19 | 0 |
| Onion – 1 small | 70g | 1 | 0 | 6 |
| Cabbage, sliced – 2 cups | 180g | 2 | 0 | 6 |
| Carrot, sliced – 1 cup | 130g | 1 | 0 | 9 |
| Bone Broth – 1 litres | 1 lt | 35 | 2 | 0 |
| Water – 2 cups | 500ml | 0 | 0 | 0 |
| Salt to taste | n/a | 0 | 0 | 0 |
| Parsley, chopped – garnish | 1 tbs | 0 | 0 | 0 |
| Total per serve | 31g | 10g | 5g |
Serves – 4
per Serve – 230 cal / 1000 kJ
Adjust the ingredients to suit your eating style, whether keto or high carb, low fat – it will taste great either way.
- Gently heat the olive oil in a large heavy-based pan. Have the onion ready to add to prevent the olive oil from getting to hot and smoking.
- Saute the onion for a few minutes, then add the chicken and cook for another few minutes
- Add the bone broth, water and vegetables and bring to the boil. Then cover and simmer until vegetables are tender and chicken is cooked through.
- Season to taste and divide between serving bowls. Garnish with parsley.
Additions
- Ketogenic: serve with a low carb roll and butter.
- High carb, low fat: add diced potato or sweet potato when bringing the bone broth to the boil.
