Name: Savory chicken and vegetable skillet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces; 4 medium russet potatoes, peeled and cut into 1/2-inch cubes; 7 oz broccoli florets, cut into bite-sized pieces; 2 1/2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh thyme, leaves stripped; 2 tbsp water

Nutrition

Per serving

1,681 calories

Protein: 152g; 35% of calories
Carbs: 172g; 40% of calories
Fat: 48g; 25% of calories

Ingredients

9 items

1¼ lb boneless skinless chicken breasts, cut into 1-inch pieces
4 medium russet potatoes, peeled and cut into 1/2-inch cubes
7 oz broccoli florets, cut into bite-sized pieces
2½ tbsp olive oil
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tbsp fresh thyme, leaves stripped
2 tbsp water

Instructions

Prep 25 min · Cook 20 min

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Season the chicken pieces with half the salt and all the black pepper. Add the chicken to the skillet in a single layer and cook for 5 to 6 minutes, flipping halfway through, until browned and cooked through. Move the chicken to a plate. Done when opaque in the center, 165°F.
Wipe out the skillet if needed and add the remaining oil. Add the potatoes and the rest of the salt. Cook for 15 to 18 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Return the chicken and any collected juices to the skillet. Add the broccoli, garlic, and thyme. Pour in the water and immediately cover the skillet with a tight-fitting lid. Reduce the heat to medium and steam for 4 to 5 minutes until the broccoli is bright green.
Remove the lid and toss everything together. Cook for 2 minutes more uncovered to allow any remaining moisture to evaporate and the potatoes to re-crisp slightly.

Nutrition

Ingredients

Instructions

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