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Chicken and Root Vegetable Skillet

Chicken and Root Vegetable Skillet

Ingredients (Serves 1)

Chicken Breast250 g
Potato200 g
Carrot100 g
Parsnip100 g
Onion50 g
Olive Oil2.5 tsp
Chicken Broth100 ml
Dried Thyme0.5 tsp
Bay Leaf1 item

Instructions

1
Dice chicken breast into 1-inch cubes. Peel and chop potatoes, carrots, parsnips, and onion into similar-sized pieces.
2
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken breast pieces and cook for 3-4 minutes until lightly browned on all sides. Remove chicken and set aside.
3
Add chopped potatoes, carrots, parsnips, and onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften and lightly brown.
4
Return chicken to the skillet. Pour in chicken broth, add dried thyme and bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until chicken is cooked through and vegetables are tender.
5
Remove bay leaf before serving. Serve hot.
Chicken and Root Vegetable Skillet
Featured Recipe
Dinner
20 min
Medium
High Protein
Quick Meal
High Protein

Chicken and Root Vegetable Skillet

A comforting and hearty skillet meal featuring tender chicken breast pieces cooked with a medley of seasonal root vegetables like potatoes, carrots, and parsnips, all seasoned with warming herbs and simmered in broth.

20 min
1 servings
MEDIUM
Dinner
20 min
Medium
High Protein
Nutrition Facts
786
Calories
82g
Protein
67g
Carbs
20g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients2
  • Chicken Breast250 g
  • Chicken Broth100 ml
Vegetables & Herbs2
  • Carrot100 g
  • Onion50 g
Pantry Staples1
  • Olive Oil2.5 tsp
Additional Items4
  • Potato200 g
  • Parsnip100 g
  • Dried Thyme0.5 tsp
  • Bay Leaf1 item

Instructions

  1. 1
    Step 1

    Dice chicken breast into 1-inch cubes. Peel and chop potatoes, carrots, parsnips, and onion into similar-sized pieces.

  2. 2
    Step 2

    Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken breast pieces and cook for 3-4 minutes until lightly browned on all sides. Remove chicken and set aside.

  3. 3
    Step 3

    Add chopped potatoes, carrots, parsnips, and onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften and lightly brown.

  4. 4
    Step 4

    Return chicken to the skillet. Pour in chicken broth, add dried thyme and bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until chicken is cooked through and vegetables are tender.

  5. 5
    Step 5

    Remove bay leaf before serving. Serve hot.

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