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Skillet Chicken & Early Spring Veggies

Servings: 4

Ingredients

  • 1 Tbsp avocado or olive oil
  • 4 small boneless skinless chicken breasts
  • 1/2 tsp sea salt divided
  • 1/2 tsp freshly ground pepper divided
  • 10 oz. fresh brussel sprouts halved
  • 8 oz. small fresh carrots
  • 8 oz. very small red potatoes halved
  • 1 Tbsp fresh thyme leaves
  • 1 sliced fresh lemon

Instructions

  • Preheat oven to 425 degrees f.
  • Heat large, oven-safe skillet over medium-high heat. Add oil, & coat pan.
  • Sprinkle chicken with just half of the salt and pepper. Cook chicken about 5 minutes, flip and cook just 2 more minutes until just browning. Remove chicken from pan, set aside.
  • Place all vegetables in pan, sprinkle with other half salt and pepper, and fresh thyme leaves.
  • Place skillet in preheated oven for 12 minutes.
  • Add chicken and lemon slices into the pan with veggies.
  • Bake for another 12 minutes.
  • Serve with additional lemon wedges.