Fall Skillet With Chicken and Veggies

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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

1. 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.
2. Add the mushrooms, garlic, and seasonings and cook for a minute or two.
3. 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.
4. 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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