25 Minute Skillet Chicken W/ Carrots & Leeks
gluten-free, grain-free, paleo
Posted by Em @ the pig & quill
About
Skillet Chicken Roast w/ Carrots & Leeks - Lean, flavorful and so stinkin' good looking. Gluten-free and ready in 25 minutes!
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You Will Need (8 things)
- 1 tbsp Coconut Oil
- 2 boneless, skinless Chicken Breast , patted dry
- 1 tbsp pickling spice , divided
- 1 tbsp Agave Syrup
- ½ tbsp Sea Salt
- 3 Leek , trimmed, halved, rinsed thoroughly and halved again (leave the root end intact)
- 4 Carrots , halved lengthwise
- 1 cup Stock (chicken, veggie or beef)
Steps (4 steps, 25 minutes)
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1
Preheat oven to 425F. Add coconut oil to large skillet and bring to med-high heat. Meanwhile, toss cut-up chicken with 1/2 T ground pickling spice, sea salt and agave. Add to skillet and brown on first side, about 3-5 minutes.
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2
While chicken is browning, mix remaining 1/2 T pickling spice with 1 cup stock.
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3
Flip chicken. Nestle carrots and leeks around chicken pieces as best as possible and pour over stock/pickling spice mixture.
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4
Place skillet into preheated oven and braise for 15 minutes or until chicken is cooked through and veggies are crisp-tender, basting with juices a time or two, if desired. Serve chicken and veggies with those rockstar juices over potatoes, quinoa or rice. Enjoy!