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Skillet Roasted Chicken and Vegetables

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

This recipe is an easy one for meal prepping. I like to make it for dinner and have the leftovers for lunch the next day!

 2 Free-Range Organic Chicken Breast (cubed)
 1 Yellow Onion (diced)
 3 Carrots (chopped)
 3 Celery Sticks (chopped)
 1 tsp Dried Oregano
 1 Clove Garlic (minced)
 2 Dried Bay Leaves
 1 tsp Duck Fat
 Sea Salt & Pepper to taste
1

Grease a well seasoned cast-iron skillet with 1 tsp of duck fat over medium heat. Add the cubed chicken breast, sea salt, pepper, bay leaves, and oregano.

2

After about 5 minutes, add the yellow onion, celery, and carrots.

3

When the chicken breast is about 80% done, add the garlic and finish cooking.

4

Serve.

Nutrition Facts

Servings 0