One-Pot Chicken Dinner

One-pot meals are seriously the best. Not only is this a healthy, crowd-pleasing, easy-to-make meal, the clean up is also a breeze too!

Make sure you use organic chicken and veggies if possible, and even enjoy reheating these tasty leftovers the next day.

 

 

One-Pot Chicken Dinner
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One-pot meals are seriously the best. Not only is this a healthy, crowd-pleasing, easy-to-make meal, the clean up is also a breeze too! Make sure you use organic chicken and veggies if possible, and even enjoy reheating these tasty leftovers the next day.
One-Pot Chicken Dinner
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One-pot meals are seriously the best. Not only is this a healthy, crowd-pleasing, easy-to-make meal, the clean up is also a breeze too! Make sure you use organic chicken and veggies if possible, and even enjoy reheating these tasty leftovers the next day.
Ingredients
Servings:
Units:
Instructions
  1. Add 1 teaspoon salt, 1 teaspoon pepper and the paprika to a large Ziplock bag. Add chicken, seal the bag, and gently shake to coat the chicken (adding more paprika if needed)
  2. In a large frying pan, or stock pot, heat the coconut oil over medium-high heat. Add the chicken and lightly cook until browned, about 2 minutes each side. Transfer the chicken to a plate, and set aside.
  3. In the same pan, add a little more coconut oil if needed, turn heat down to medium, and add the onion and garlic, and stir for about 2 minutes. Add the mushrooms and stir for another 2 minutes. Now add the potatoes and carrots, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, stir and sauté for about 3 minutes.
  4. Pour the broth into the pan, sprinkle in the arrowroot starch, and bring to a boil, stirring frequently. Return the chicken to the pan, gently stir, and turn down heat to medium-low. Cover the pan, and simmer until the chicken and vegetables are cooked, about 30 minutes.
  5. Remove from heat, stir, then sprinkle with thyme. Dish up individual servings, adding more salt and pepper as needed, and/or optional Worcestershire sauce.
  6. Enjoy!
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Becky Foster

I’m a mother, a singer, a military wife and a health food lover, who has always had a passion for clean eating. Once my daughter became gluten-sensitive, I made it my mission to create recipes that she and the rest of my family would enjoy, and that were also enjoyable to make. Through that experience I found that gluten-free living can be simple, healthy and very tasty too!



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