Fall Skillet With Chicken and Veggies

Nov 2

Written By Judy Doherty, MPS, PCII

Fall Chicken and Veggie Skillet

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

Allow chicken thighs and veggies to marry all of their flavors together while browning up in the skillet.

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Ingredients

4 chicken thighs
2 tablespoons olive oil
pinch red pepper flakes
2 tsp minced garlic
2 cups baby bella mushrooms
2 cups caulifower florets
2 cups kale, curly, sliced thin off the stems
2 cups chicken broth
2 sweet potatoes, microwaved, peeled, cut in half

Instructions

Heat a large cast iron skillet over medium-high heat. Saute the chicken thighs in olive oil on one side and remove from the pan.
Add the mushrooms, garlic, and seasonings and cook for a minute or two.
Add the chicken back in along with the rest of the ingredients and broth. Bring to a boil then put in a 375 degree oven for 25 minutes.
Remove from the oven and serve hot.

Nutrition Facts

Calories

443

Fat

26 g

Sat. Fat

6 g

Carbs

29 g

Fiber

5 g

Net carbs

24 g

Sugar

7 g

Protein

23 g

Sodium

609 mg

Cholesterol

113 mg

Freeze any leftover flour for another use.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.