Easy one pot chicken and veggies, great for when you are busy and want a balanced meal in one.
Prep Time: 6 Minutes
Cook Time: 25 Minutes
Total Time: 31 Minutes
Servings: 5
Ingredients:
» 1 ½lb Boneless Skinless Chicken Thighs (or Chicken breasts)
» 1lb Brussel Sprouts
» 2 Medium Potatoes
» 1 Medium Onion
» 3 Cloves Garlic
» 1 14oz Can Diced Tomatoes
» 2 Tbsp Avocado oil (or extra virgin olive oil)
» ½ tsp Himalayan Salt
» ½ tsp Black Pepper
» 1 tsp Ground Cumin
Directions:
Heat oven to 375°F
Trim off extra fat on chicken, and sprinkle with salt and pepper on both sides.
Chop up all veggies and set aside.
Take a large Dutch oven pot and heat it on medium high heat with 2 Tbsp of Avocado oil for about 1 minute.
Place chicken into pot and cook for 3 minutes on one side and flip cook for 2 more minutes.
Take chicken out of pot and set aside, turn heat off and place veggies, potatoes, garlic, salt, pepper, cumin and tomatoes into pot, mix all together.
Place lid on the pot and put into the oven for 10 minutes.
After 10 minutes place chicken back in and move veggies on top and around chicken, place lid back on and cook for another 15 minutes.
Cook till veggies are tender (easy to poke a fork through) and chicken is cooked to 170°F.
Cooking Tips:
If you want smaller chunks of chicken feel free to chop chicken into cubes.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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