One Pan Herbed Chicken Dinner

Are you looking for a dinner that is delicious enough to wow guests, but simple enough to not stress you out? Look no further than this herbaceous chicken recipe. This dish includes all aspects of the Be Well Ideal Plate: vegetables, protein, and healthy fats. This can be served alone, but I prefer to serve along side either cauliflower rice or mash, or with a fresh side salad. You can absolutely get creative and use whatever combination of herbs and vegetables sound best to you, but here is my favorite combination. Enjoy!

One Pan Herbed Chicken Dinner
Serves: 4-5 servings
 
Ingredients
  • Ingredients:
  • -2 lb. chicken thighs and/or drumsticks (skin on)
  • -2 cups arugula
  • -2 cups baby bella mushrooms, chopped
  • -1½ cup sunchokes, chopped (can substitute parsnips)
  • -1 large yellow onion, chopped
  • -2 tablespoon olives (pitted)
  • -2 tablespoon avocado oil
  • -Season with sea salt and pepper
  • *Note: Make sure your chopped vegetables are around the same size (roughly ½ inch cubes)

  • Herb Sauce Ingredients:
  • -1 cup basil
  • -1/2 cup parsley
  • -2 tablespoon avocado oil
  • -2 garlic cloves
  • -1 teaspoon Dijon mustard
  • -1 teaspoon acv
  • -1/2 teaspoon paprika
  • -1/2 teaspoon turmeric
  • -Sea salt and pepper to taste preference
Instructions
  1. Preheat oven to 425 degrees.
  2. Season chicken with sea salt and pepper.
  3. Heat 2 tablespoons avocado oil on high heat in a large stainless steel pan or cast iron skillet that can go into the oven.
  4. Place chicken thighs and/or drumsticks skin down on pan for 3-4 minutes, then flip for another 3-4 minutes on the other side. Make sure skin all over has a light brown sear on it, then remove chicken from the pan and place aside.
  5. Turn heat to medium/low, and add all of the vegetables to your pan (except the arugula and olives).
  6. Saute for 5-7 minutes until vegetables are slightly cooked, then add in arugula and olives for another 2-3 minutes so arugula wilts a bit.
  7. Turn heat off and add chicken back into the pan with the vegetables.
  8. In a blender, combine all of your herb sauce ingredients, and adjust the seasoning to your taste Pour sauce on top of the chicken and vegetables, and mix well.
  9. Place pan in over for 20 minutes, then flip your chicken and cook for another 15-20 minutes (until the internal temperature of the chicken is 165 degrees).
  10. Remove, let cool, then serve alone, with cauliflower rice or mash, or with a side salad, and enjoy!
  11. *Note: I like to add some fresh herbs on top as well!

 

 

Katie Ulrich is a Certified Holistic Health Coach through the Academy of Healing Nutrition, and holds her 200 hour Yoga Certification. As a coach her goals are to help elevate her clients with education about the power of a whole foods diet, and help guide them to learn which foods work best for their body and lifestyle. She strives to help people learn how to tune in and connect their body and mind. Healing and nourishing oneself is a lifelong journey that Katie hopes to empower others to embrace with joy, ease, and compassion. She helps integrate simple habits and aims to show clients that a shift into a healthy lifestyle is delicious, rejuvenating, and fun.