Skillet Roasted Chicken and Vegetables
AuthorDylan WerthDifficultyBeginnerThis 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.
Ingredients
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
Directions
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.