Natural Mounjaro Recipe with Pink Salt
220kcal
Ingredients
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground turmeric
- 1 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Method
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add chicken pieces to the skillet and season with salt, pepper, cumin, smoked paprika, and turmeric. Cook, stirring occasionally, until chicken is lightly browned, about 5 minutes.
- Pour in chicken broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes until chicken is tender and fully cooked.
- Stir in lemon juice and adjust seasoning with additional salt if needed.
- Garnish with chopped parsley before serving. Serve warm over rice or with flatbread.
Nutrition
Calories220kcalCarbohydrates5gProtein24gFat12gSaturated Fat2gCholesterol110mgSodium650mgPotassium380mgFiber1gSugar2gVitamin A15IUVitamin C10mgCalcium4mgIron2mg
Notes
For a lower-sodium version, use half the salt and double the lemon juice. This keeps beautifully for 3 days in the fridge—just add a splash of broth when reheating.