RECIPE: ROASTED CHICKEN THIGH & VEGGIE SKILLET

 

Dinner at our house is almost always chicken thighs with some sort of roasted veggies. This base recipe is one of my go-tos for a quick, delicious meal with very little prep time. It’s easy to throw together and pop in the oven and dinner is ready in less than an hour!


PREP TIME: 50 MINUTES || MAKES 1 SERVING

MACROS PER SERVING: SEE OPTIONS BELOW


WHAT YOU NEED:

  • 125g boneless, skinless, chicken thighs
  • Salt and pepper
  • Olive oil cooking spray
  • Cast iron skillet (6” for a single serving, 10” for 2-3 servings and 12” for 3-4 servings)
  • Choose a veggie combo:

100g brussel sprouts, halved, raw
100g acorn squash, cubed, raw
50g apple, cubed, raw
10g bacon, chopped, raw (about one piece)
MACROS PER SERVING (including chicken) | 30.5P/10F/26C


100g broccoli, chopped, raw
100g cauliflower, chopped, raw
100g redskin potatoes, cubed, raw
10g parmesan cheese, shredded or grated
MACROS PER SERVING (including chicken) | 36P/10F/28C
 

100g white mushrooms, chopped, raw
100g asparagus, chopped, raw
100g cherry tomatoes, halved, raw
100g redskin potatoes, cubed, raw
20g feta cheese, crumbled
MACROS PER SERVING (including chicken) | 34P/10F/28C


*Ingredients listed are for one serving. Simply multiply by however many people you’re serving and use an appropriate sized skillet.


WHAT TO DO:

1 | Pre-heat your oven to 375 degrees.

2 | Add chopped veggies and chicken thighs to cast iron skillet.

3 | Spray all with olive oil spray for 5 seconds and season with salt and pepper.

4 | Put cast iron skillet in the oven and roast at 375 degrees for 40-45 minutes. Veggies and chicken should be browned and crispy when done.

5 | Let cool for a few minutes and then plate it up and enjoy!


NOTES:

To add more carbs to this meal, serve over a bed of fresh steamed rice or with a side of egg noodles. To add more fat, use olive oil instead of spray or add butter to side of rice or noodles.


Give this recipe a try and let us know what you think in the comments below!