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.
  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!