25 Minute Skillet Chicken W/ Carrots & Leeks

gluten-free, grain-free, paleo

https://www.cutoutandkeep.net/projects/25-minute-skillet-chicken-w-carrots-leeks • Posted by Em @ the pig & quill

Skillet Chicken Roast w/ Carrots & Leeks - Lean, flavorful and so stinkin' good looking. Gluten-free and ready in 25 minutes!

You will need

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)

Project Budget

Time

Difficulty

Description

Skillet Chicken Roast w/ Carrots & Leeks - Lean, flavorful and so stinkin' good looking. Gluten-free and ready in 25 minutes!

Instructions

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

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

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!