EASY SKILLET CHICKEN WITH ROOT VEGETABLES
Ingredients:
1 cup sweet potato
1 cup rutabaga
1 cup turnip
1/2 cup parsnip
1/2 cup onion
one garlic clove
4 chicken thighs
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
1/2 cup water
Directions:
1. Wash and peel sweet potato, rutabaga, turnip, and parsnip; cut into 1/2-inch pieces. Place vegetables in bowl; set aside.
2. Peel and chop onion. Peel and mince garlic.
3. Remove skin and bone from chicken thighs; cut in half.
4. Heat oil in skillet over medium heat. Add onion and garlic; sauté 1-2 minutes.
5. Add chicken pieces; sauté 2-3 minutes on each side.
6. Add vegetables and water to pan.
7. Combine salt, pepper, and thyme; sprinkle over chicken. Cover and bring to a boil.
8. Reduce heat and simmer 20-25 minutes.
Serves 4
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Nutrition Facts |
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| Serving Size: 1 Cup |
% Daily Value |
|
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| Calories 220 Calories from fat: 80 | |||
| Total Fat 9g |
14% |
|
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| Saturated Fat 2g |
10% |
|
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| Cholesterol 50mg |
17% |
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| Sodium 240mg |
10% |
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| Total Carbohydrate 18g |
6% |
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| Dietary Fiber 4g |
16% |
|
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| Sugars 7g |
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| Protein 15g |
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| Vitamin A 100% Vitamin C 35% | |||
| Calcium 6% Iron 8% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: chicken and vegetables, chicken recipes, root vegetables, skillet chicken