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Servings: 1
38 g protein
11 g carbs
17 g fat
344 kcal


  • Add bay leaves, mushroom slices and baby carrots into a slow cooker and combine well.
  • Now take a large bowl and thyme and flour into it. Combine the ingredients.
  • Now use pepper and salt for seasoning the chicken. Now transfer the chicken into the above bowl and toss for uniform coating.
  • Now place a large skillet over medium heat and warm little oil in it. Now add half of chicken into the skillet and cook it for a few minutes on either side or until it turns light golden brown. Now repeat this procedure for the other half of chicken.
  • Now add little wine and tomato paste into the skillet and continue cooking for a few minutes. Then pour over the contents over the chicken. Garnish it with little onions. Continue cooking for a few more hours so that the meat becomes tender.
  • Now remove bay leaves from the above mixture. Then take a shallow bowl and transfer vegetables, chicken into it using a slotted spoon.
  • Then pour sauce into a fat separator from the slow cooker. Spread little skimmed sauce over the chicken whilst discarding fat.
  • If required, use baby arugula for topping while serving.

Nutritional Facts

per 1 serving size (unscaled)

Amount Per Serving

Calories 344 kcal

Calories from Fat 153

% Daily Values*

Total Fat 17 g


Saturated Fat 0.26 g


Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.19 g

Cholesterol 0 mg


Sodium 91 mg


Potassium 342 mg

Total Carbohydrate 11 g


Dietary Fiber 2 g


Sugars 3.56 g


Protein 38 g

Vitamin A 43.67%

Vitamin C 7.5%

Calcium 3.4%

Iron 7.69%

* Nutritional Values are estimated and may vary

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