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!

Share

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)

  1. 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.

  2. 2

    While chicken is browning, mix remaining 1/2 T pickling spice with 1 cup stock.

  3. 3

    Flip chicken. Nestle carrots and leeks around chicken pieces as best as possible and pour over stock/pickling spice mixture.

  4. 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!