Last Updated on December 12, 2023 by Cathy
One-pan dinner! Juicy chicken breasts with vegetables and rosemary seasoning. So easy to make and so delicious!
This is one of our favorite meals, it’s easy to make and it only takes one pan! When asked what I should name this recipe my son said: “Heavenly Chicken” which made me feel good. This recipe really is that good, all of us could eat it at every meal. I never have leftovers!
If you are on the Wahls Protocol or an elimination diet it is imperative to include organ meats in your weekly menu. Struggling to eat organ meats, I used this recipe when I first started incorporating them into my diet.
This recipe is a great way to sneak some organ meat without it being overpowered by the taste. Include finely chopped-up chicken liver, and your family won’t even know they were eating it.
Again, if you are missing an ingredient, just substitute it with whatever you have available.
Add the coconut oil, potatoes, carrots, chicken, and onion, and cook until done, stirring frequently. Add seasonings.
It’s very easy to substitute different vegetables & meat with whatever you have available in your refrigerator. That’s why I love making this, I don’t have to worry that I’m missing something in the ingredient list.
I’ve tried many different combinations, but this one is our favorite. If you are on the Wahls Paleo Plus, increase the coconut oil because of the carbs in this meal (use cold-pressed unrefined coconut oil).
When the meat & vegetables are cooked, push them off to the side. Turn the heat down, add more coconut oil & place mushrooms on top stirring till mushrooms are cooked. Then add the kale to the coconut/mushroom area, turn the heat off, and stir till the kale is wilted. Mix everything.
Scrape the bottom of the pan, that gooey stuff on the bottom tastes good! No stress, easy cleanup & nutrition, what a great combination!
Enjoy!
Easy-One Pan Rosemary Chicken with Veggies
Ingredients
- 2 pasture-raised chicken breasts cut into bite-size pieces
- 1 large or 2 small sweet potatoes cut into cubes
- 2 carrots chopped
- ½ red onion diced
- ½ cup mushrooms sliced
- 2-3 stalks of kale roughly chopped
- 2 tablespoons coconut oil
- 1 teaspoon rosemary
- ½ teaspoon fresh ground black pepper (if AIP – leave off)
- ½ teaspoon sea salt
Instructions
- On med heat in a large skillet, add 1-1/2 Tbl coconut oil. Add potatoes, carrots, onion, and chicken. Stir occasionally until potatoes are tender and chicken is cooked.
- Turn the heat down to low and add seasonings, to taste.
- Move all ingredients to one side of the pan, and add the remaining 1/2 Tbl coconut oil (more if needed). Add mushrooms and kale, and saute frequently stirring until the kale is wilted.
- Combine all ingredients and serve warm.
Easy One-Pan Rosemary Chicken with Veggies
