One-Pan Chicken Thigh and Veggie Skillet Recipe​

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!

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PREP TIME:  50 minutes || Makes 1 servings

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

Combo 1: MACROS PER SERVING (including chicken) | 30.5P/10F/26C

• 100g brussel sprouts, halved, raw

• 100g acorn squash, cubed, raw

• 50g apple, cubed, raw

• 10g bacon, chopped, raw (about one piece)

Combo 2: MACROS PER SERVING (including chicken) | 36P/10F/28C

• 100g broccoli, chopped, raw

• 100g cauliflower, chopped, raw

• 100g redskin potatoes, cubed, raw

• 10g parmesan cheese, shredded or grated 

Combo 3: MACROS PER SERVING (including chicken) | 34P/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

*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.

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