#chickenandveggies

Quick Sheet Pan Garlic Butter Chicken and Veggies (Dinner in 30 Minutes)

Everything gets roasted together on one pan, so the chicken stays juicy while the potatoes soak up all that garlic butter flavor. Thirty minutes in the oven means dinner is ready before you finish setting the table.

A hearty and healthy Paleo chicken and vegetable stew cooked to perfection in a slow cooker. This dish is packed with flavor and nutrients, making it a perfect Paleo comfort food.

Ingredients: 2 lbs boneless, skinless chicken thighs. 4 cups mixed vegetables carrots, celery, bell peppers. 1 onion, chopped. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Place the chicken thighs at the bottom of the crock-pot. Add chopped vegetables, onion, and garlic on top of the chicken. Pour diced tomatoes and chicken broth over the vegetables. Season with dried thyme, dried rosemary, salt, and pepper. Cover the crock-pot and cook on low for 6-8 hours or until chicken is tender and cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 6 hours

Enjoy a classic Asian-inspired dish on a Paleo diet with this delicious and healthful Paleo stir-fried chicken and veggies. It has tender chicken and an abundance of vibrant vegetables, all cooked in a flavorful sauce made with coconut aminos.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup sliced carrots. 2 cloves garlic, minced. 2 tablespoons coconut oil. 2 tablespoons coconut aminos. 1 tablespoon honey optional. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: In a large skillet, heat the coconut oil over medium-high heat. Add the sliced chicken and cook until it's no longer pink, about 5-7 minutes. Remove from the skillet and set aside. In the same skillet, add more coconut oil if needed, then add the minced garlic and saut for 30 seconds or until fragrant. Add the broccoli, red bell pepper, yellow bell pepper, and sliced carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. Return the cooked chicken to the skillet and pour in the coconut aminos. If desired, add honey for a touch of sweetness. Stir everything together and cook for an additional 2-3 minutes to heat through. Season with salt and pepper to taste. Garnish with sesame seeds if you like before serving. Serve hot and enjoy your Paleo chicken and vegetable stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Comforting and hearty soup that is perfect for fall. It has tender chicken, creamy white beans, and vegetables that smell great.

Ingredients: 1 lb chicken breast, diced. 2 cans white beans, drained and rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Toss in the chopped onion, carrots, and celery. Cook the vegetables in oil until they get soft. Put in dried thyme, rosemary, and garlic that has been chopped up. Saut for one more minute, until the food smells good. Move the vegetables to the side of the pot and add the chicken dices. Make sure the chicken is browned all over. Add the chicken broth and white beans and stir. Bring to a low boil. Turn down the heat and let the soup simmer for 20 to 25 minutes, or until the chicken is fully cooked and the flavors have mixed. Add pepper and salt to taste. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 30 minutes