This is a super quick and easy recipe for One Pot Paleo Chicken Dinner perfect for a Sunday. Needs only 9 ingredients and 30 minutes to cook. It's Gluten-Free, Paleo and Whole 30 friendly.
This is a super quick and easy recipe for One Pot Paleo Chicken Dinner perfect for a lazy Sunday family lunch or rainy day dinner.
It needs only 9 ingredients and 30 minutes of mostly hands-off cooking time. Dish it up in a serving casserole for minimal cleanup. Add double the water to turn into a stew or soup.
It's Gluten-Free, Paleo and Whole30 friendly.
You will need:
- baby potatoes
- dried thyme
- ground coriander
- Sear the chicken, skin side down, in a large pot. (Photo 1)
- Add the rest of the ingredients and the water and bring to a boil. (Photo 2)
- Add the herbs and spices to the pot. (Photo 3)
- Put a lid on the pot and boil for 30 minutes then serve. (Photo 4)
what is the healthiest way to eat chicken?
The healthiest way to eat chicken is to firstly make sure it comes from a good source (where the chickens are treated well). Secondly, cook your chicken with whole ingredients (no processed junk).
One Pot Paleo Chicken Dinner How-To Video:
One Pot Paleo Chicken Dinner
This is a super quick and easy recipe for One Pot Paleo Chicken Dinner perfect for a Sunday. Needs only 9 ingredients and 30 minutes to cook. It's Gluten-Free, Paleo and Whole 30 friendly.Print Pin Rate
Servings: 6 servings
- 1 lb chicken pieces (500g)
- 1 yellow onion (diced)
- 2 cups zucchini (350g)(cut into rounds)
- 2 cups baby potatoes (sliced in half)
- 2 cups carrots (peeled and sliced into rounds)
- 2 cups white button mushrooms (250g) (sliced half)
- 2 cups hot water
Herbs and Spices:
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 tablespoon salt (use 2 teaspoon if you're using fine table salt)
- ½ teaspoon black pepper
- Heat up a large pot and sear the chicken, skin side down. It needs to get a GOOD sear, so don't be scared to let it sit for a while.
- Now, add all the rest of the ingredients and bring to a boil.
- Lower the heat so it doesn't boil too vigorously.
- Put a lid on the pot and let it boil for 30 minutes.
- When done, I like to separate the vegetables, chicken and sauce.
- Garnish with freshly chopped parsley and serve immediately.
Tips and Tricks: 1. If the sauce is too runny - remove the chicken and vegetable and let it simmer for a few minutes longer in order to reduce and thicken. 2. You can also add a knob of cold butter from the fridge to help thicken the sauce once you’ve removed it from the stove.
Calories: 190kcal | Carbohydrates: 17g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1241mg | Potassium: 681mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7285IU | Vitamin C: 22.6mg | Calcium: 44mg | Iron: 1.6mg
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A truly one pot meal! So delicious!
What a colorful looking stew! I don’t usually make chicken stew.but this is definitely one I want to try.i love to cook. this i just live it..keep posting.thank you so much for posting