#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.

This hearty and nutritious soup is perfect for chilly days. Packed with chicken, vegetables, and aromatic herbs, it's a comforting meal that's easy to prepare in the slow cooker. Plus, it freezes well for convenient make-ahead meals.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 2 cups diced carrots. 2 cups diced celery. 1 cup diced onion. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups chopped spinach. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil.

Instructions: Put olive oil in a pan and heat it over medium-low heat. I added diced chicken and cooked it for about 5 minutes, or until all sides got a little brown. Put the chicken in the slow cooker. To the slow cooker, add diced tomatoes, thyme, oregano, salt, and pepper. Also add carrots, celery, onion, garlic. Add the chicken broth and mix it in. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add chopped spinach and parsley in the last 30 minutes of cooking. Once it's done, check the seasoning and make any necessary changes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty and comforting dish made with mashed potatoes, mixed vegetables, and chicken that has been shred. Perfect for making a filling meal with chicken that you have left over.

Ingredients: 2 cups shredded cooked chicken. 2 cups mixed vegetables carrots, peas, corn. 1 cup chicken broth. 1/2 cup diced onion. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. 2 cups mashed potatoes. 1/2 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Stir in shredded chicken and mixed vegetables. Cook for 5 minutes. Sprinkle flour over the chicken and vegetable mixture, stir well to combine. Pour in chicken broth and simmer until thickened, about 5 minutes. Season with salt and pepper. Transfer the chicken mixture into a baking dish. Spread mashed potatoes evenly over the chicken mixture. Sprinkle shredded cheddar cheese on top of mashed potatoes. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

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