Jessie Inchauspé is The Glucose Goddess, a French biochemist who has 2.2m Instagram followers and numbers Professor Tim Spector, Dr Michael Mosley and Davina McCall among her fans. Her work is focused on helping us step off the glucose rollercoaster by better managing our blood sugar levels to avoid spikes after meals. Here's a dinner recipe from her brilliant new book, The Glucose Goddess Method (New River Books, £12), which will keep you on an even keel and - Brucey bonus - it's a one pot wonder so involves minimal washing up. Over to you, Jessie....
"There are some meals that are so simple, classic and tasty, they deserve a spot on every weekly glucose-steady menu."
Makes: 2 portions
Prep time: 7 mins
Total cook time: 35 mins
Ingredients
- 2 skin-on, bone-in chicken thighs
- 1 lemon, cut into wedges and pips removed
- 100g pitted mixed olives
- 1 red chilli, roughly chopped (optional)
- 100g longstem broccoli, tough ends trimmed
- 2 tablespoons olive oil
- salt and pepper
Method
- Preheat the oven to 200°C/180°C fan. Place the chicken thighs, lemon wedges, olives and chopped red chilli (if using) in a roasting tin. Sprinkle the olive oil and some salt and pepper over the top, then roast in the oven for 30 minutes, until the chicken thighs are cooked through.
- Remove the roasting tin from the oven and add the broccoli, then return it to the oven for a further 5 minutes, by which time the broccoli should have softened and charred a little. Divide the chicken and broccoli between two serving plates and serve.