Skillet Chicken with Broccoli, Mushrooms and Garlic
This is a great skillet meal that can be made using chicken breast and any vegetables you have on hand.
3 TBSP grapeseed or avocado oil
2 medium-large boneless, skinless, chicken breasts
4 cups vegetables, chopped into bite-sized pieces (shown here with broccoli and mushrooms)
3 cloves garlic, minced
1 lemon, sliced
salt and pepper to taste
Preheat oven to 400.
Season both sides of the chicken with salt and pepper and set aside.
Roughly chop vegetables into bite-sized pieces and place in a large bowl. Drizzle with 2 TBSP grapeseed or avocado oil, sprinkle with salt and pepper, and top with minced garlic. Set aside.
Heat a cast-iron skillet, or other oven-safe pan, over medium-high heat. Add 1 TBSP of oil.
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 and place on and around the chicken.
Squeeze a little lemon juice over the chicken and place the lemon slices on top. Bake for 10-20 minutes depending on thickness, or until the internal temperature reads 165.
Improv Ideas: Serve over rice or pasta; slice the chicken and turn it into a wrap or serve with warm pita bread.