My husband calls this Farmers’ Market Chicken Skillet a “real meal”. Which means he really likes it and makes him feel satisfied. Something about chicken and rice? Anyway, it’s super tasty, simple (only 30 minutes), low calorie, high in protein, and is loaded with veggies. Oh yeah, and you just need one pan. Yay for easy clean up!!!
We like to eat it over white or brown rice but I think quinoa would work too. The vegetables are ones that you can typically find at a farmers’ market but you can also just pick them up at your local grocery store.
Have you ever woken up looking like this? Quasimodo is not the Disney character I like to resemble when I wake up (too bad it’s not Halloween… free costume!). I’m aiming for more of a Sleeping Beauty type. Anyway, I also had a high fever and soar throat in addition to my large infected eye so I quickly called the doc to get an appointment and they couldn’t fit me in until 4:30. Man, days are super long when you’re sick and you just want to lay down but your baby wants to play.
Unfortunately whatever it is spread to my other eye by the next morning so at least they are evenly swollen now. The symmetry doesn’t make me look so scary. Oh and the glasses help hide it a little however, the infection has made things a little blurry which is why I wasn’t able to post sooner. 🙁 But things are looking on the upside! And I’m grateful that in the 11 years that I’ve worn contacts this is the first eye problem/infection I’ve ever had. Let’s pray that there’s another 11 years of health in sight! 😉
Anyway, enjoy this easy, healthy, and satisfying 30 minute Farmers’ Market Chicken Skillet!
Farmers' Market Chicken
- 1.5 pounds boneless skinless chicken breasts, about 3-4
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 3 large carrots, cut into long thin sticks
- 1 yellow summer squash, cut in half and sliced
- 1 zucchini, cut in half and sliced
- 1/2 medium onion, sliced
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- Parsley, optional
- Preheat the oven to 425 degrees F.
- In a large skillet (oven safe), heat oil over medium-high heat.
- Cut each chicken breast into 3-4 pieces. Season both sides with salt, pepper, and thyme and then place in the heated oil to brown on one side for 3-5 minutes.
- While the chicken is browning, mix together the broth with the tomato paste and garlic.
- Flip the chicken when browned and then add in the vegetables, squeezing them in between the chicken pieces. Pour the broth mixture into the pan and then place the pan in the oven. Cook 15-20 minutes until chicken is done and vegetables are crisp-tender. Baste with the broth after 10 minutes of cooking and when done.
- Season vegetables with salt and pepper to taste, garnish with parsley, and serve (with the juices) over cooked rice.
Recipe Source: Inspired by RaeJean Eisenhauer and The Pig and Quill