INGREDIENTS
1 can
diced tomatoes
1/2 cup
reduced-sodium chicken broth
1
medium carrot, roughly chopped
1
stalk celery, roughly chopped
1/2 cup
finely chopped onion
3
sprigs flat-leaf parsley
2 tsp
minced garlic, divided
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
4
skinless chicken thighs (5 ounces each), trimmed (I used boneless, skinless)
1/2 tsp
grated lemon zest
1 1/2 tsp
chopped flat-leaf parsley