Skillet Chicken with Broccoli, Mushrooms, and Garlic
This is one of those easy skillet meals that can be modified based on whatever vegetables you have on hand.
3 TBSP grapeseed or avocado oil
2 medium-large boneless skinless chicken breasts
4 cups mixed vegetables (shown here with broccoli and mushrooms)
3 cloves minced garlic
1 lemon, sliced
Salt and pepper
Preheat the oven to 400.
Remove chicken from the fridge and season both sides with a sprinkling of salt. Set aside.
Roughly chop vegetables into bite-sized pieces and place in a large bowl. Sprinkle with salt and pepper. Toss with minced garlic and drizzle with 2 TBSP of grapeseed or avocado oil. Mix to evenly coat the vegetables with oil and garlic.
Heat a cast iron skillet over medium-high heat and add 1 TBSP of oil to coat the pan. Once the oil is hot, place the chicken in the skillet and sear it for 3-4 minutes. Flip it over and sear for another 3-4 minutes.
Add the vegetable mixture to the pan on and around the chicken breast. Squeeze some of the lemon juice on top as you place the lemon slices on the chicken.
Bake for 10 - 20 minutes depending on thickness or until the internal temp reads 165.
Improv Ideas: Turn this skillet into a grain bowl by serving it over rice or pasta or slice the chicken and serve warm or cold in a wrap or on top of a pita.