Quick meals like this One-Skillet Savory Chicken & Veggies dish makes it a whole lot easier to stay on track for a healthy dinner! {and delicious Whole30!}
The last day of school officially marks the start of summer in our home! And anytime there is something to celebrate, the boys always ask me to make Thanksgiving dinner. I’m not kidding! It’s their favorite meal – ever!
I love them, but seriously y’all! That ain’t happening when it’s 85 degrees outside and momma is still recovering from adrenal fatigue, which is one of my biggest reasons for doing Whole30 this month! (P.S. I’d love to have you join us for the June Whole30.)
Instead, I put together this amazing one-skillet savory chicken dish! With just a hint of Thanksgiving flavor, and drizzled with a slightly sweet apple cider mustard sauce, this easy-to-make meal is bursting with satisfying fresh flavors. I made this delicious dish using pastured chicken, because I had it on hand from my recent ButcherBox order. Of course, its equally scrumptious with boneless, skinless turkey breasts.
Whether you’re celebrating the end of the school year or not, enjoying quick, healthy meals that satisfy kids of all ages is always a win-win! This simple, one-skillet savory chicken and veggies dish takes just minutes to make and is packed with flavorful sautéed chicken and good-for-you greens topped with a drizzle of my special no-honey mustard dressing. Yum!
Ingredients
- 1/3 cup unsweetened, unfiltered apple juice
- 2 Tbsp Whole30-compliant spicy brown mustard
- 2 Tbsp Whole30-compliant mayo
- 1/4 tsp sea salt
- 1.5 lbs boneless, skinless organic chicken breasts (I use ButcherBox)
- Avocado oil (or ghee, or compliant-oil of choice) for sautéeing
- 1/4 cup fine diced sweet onion
- 1/4 cup fine diced carrot
- 1 large head of cauliflower, fine grated
- 1/3 cup unsweetened dried cherries or cranberries
- 3/4 tsp sea salt
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 15 oz package of baby kale (or 4 packed cups chopped kale)
- 1/3 cup unsweetened, unfiltered apple juice
Instructions
- For the No-Honey Mustard Dressing: Whisk ingredients together until well blended. Place in mason jar and refrigerate for up to one week.
- For the Chicken & Veggies Skillet: Cut chicken into one-inch cubes and place in a medium bowl. Season with sea salt and fresh ground black pepper. Toss well to coat.
- In a large 12" cast iron skillet or sauté pan over medium-high heat, add 2 teaspoons of avocado oil. Evenly distribute half of the cubed chicken in the hot skillet.
- Sear chicken until it releases from the pan (about 2 minutes). Flip and cook about 1-2 more minutes. Transfer cooked chicken to a plate. Repeat process with remaining chicken. Set plate of cook chicken aside.
- Reduce heat to medium, add an additional 2 teaspoons of avocado oil to the skillet. Add the fine diced onion and carrot. Cook and stir for a minute to release brown bits from bottom of the skillet. Then add the grated cauliflower, dried cherries (or cranberries) and seasonings. Continue stirring and sautéing the cauli-rice mixture until well combined (about 1 minute).
- Then add the baby kale and apple juice. Cover the skillet and allow the baby kale to steam for about 2 minutes. Remove cover and stir to combine. Continue cooking and stirring until the kale is wilted (about 2 minutes).
- Add the cooked chicken and its juices to the skillet, continue cooking and stirring until chicken is rewarmed and cauli-rice reaches desired texture (about 1-2 minutes).
- Remove skillet from heat. Drizzle with "no-honey mustard sauce." Divide among 4 bowls and serve with additional mustard sauce. Yum!
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