Pan-Sautéed Chicken with Vegetables & Herbs

This healthy recipe uses fresh veggies and herbs to bring out the flavor of the chicken. Use organic meat and vegetables whenever possible.

At a glance

Special Diets

Dairy-Free

Serves

1/8 tsp ground black pepper

1/8 tsp paprika

2 tbsp all-purpose flour (or rice flour for a gluten-free alternative)

4 bone-in chicken breast halves (about 2 pounds)

2 tbsp canola oil

2 small red onions, cut into quarters

1 pound new potatoes, cut into quarters

8 ounces fresh whole baby carrots (about 16),

1 1/2 cups organic Chicken Stock

3 tbsp lemon juice

1 tbsp chopped fresh oregano leaves

Chopped fresh thyme leaves (optional)

Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.

Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.

Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.

Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

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