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Another chicken recipe because people who want to get big and strong only eat chicken, am I right?!

The truth is that it was on sale and I stocked on chicken hahaha #frugalaf

This recipe smells of Mediterranean.

I don’t know why it happens but once cooked, everything has this fragrance of fennel and the sweetness of the onions. It was then natural to me to add some fennel seeds to boost that aroma even more with some fennel seeds. But if you don’t have them, this recipe tastes delicious as well. The fennel seeds are really the cherry on the top.

This high-protein recipe tastes really succulent and it’s also cheap and easy to make.

This recipe makes a great healthy post-workout not only for people doing IIFYM (flexible diet) but also those on Paleo/Primal.

This recipe is recommended for bodybuilders on a bulking phase since it provides 790kcal. It is great for building muscle mass since it has 50g of protein! Talking about high-protein recipes, eh!?

I used beer to make it. You can replace it with wine (white for a more delicate flavor, red for a more robust one) or with chicken/vegetable broth/bouillon) or vinegar (my bet is that balsamic is great here). If you don’t have any of this, feel free to use water.

Building muscle mass and becoming strong can be done in a healthy way and this recipe is an example. Healthy bodybuilding is possible! 🙂

I am definitely going to make this again because I loved it and it’s sort of set it and forget it since the oven is doing most of the work.

Ah, some sour cream/crème fraîche is great here, for those of you looking to add more calories, just saying 😉

Without further ado, here’s the recipe.

Macros:
* Calories: 790kcal
* Fat: 48g
* Carbs: 50g
* Fiber: 8g
* Protein: 50g

Ingredients:
* 250g chicken thigh
* 20g butter
* 1 onion (chopped)
* 1 leek (chopped)
* 1 carrot (julienne)
* 1 stalk calery (julienne)
* 1/4 cup beer (or wine or vinegar or chicken/vegetable broth/bouillon)
* salt (to taste)
* black pepper (to taste)
* fennel seeds (optional)

Procedure:
* Pat the chicken dry with a paper towel and set aside
* On a pan on medium heat add butter and the vegetables
* After 5 min or when the vegetables wilt, set them on the side of the pan and add the chicken
* Cook for 2 min then stir and add the liquid of your choice
* When the liquid dries up (2-3 min) add salt and pepper to taste
* Transfer to a roasting pan and roast in oven at 320 °F / 160 °C for 1 hour
* Sprinkle with fennel seeds if you have/like them
* Serve and enjoy!

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Music: Dj Quads – Living in Stereo ( )