Delicate Chicken with Veggies
It is so nice to know that fall is on its way! There is nothing more comforting than a big pot of stew, chili, or soup simmering on the stove!
This meal was not meant to be a stew, but time did not allow me make it the way I wanted to. I was going to make oven roasted chicken tenders with vegetables for dinner, but I ended up having to sear my chicken and add it to the crock pot along with my veggies to cook all day while I went to school and to work. And boy, was it delicious! The chicken simply fell apart on your fork when you tried to pick it up and the veggies were nice and soft.
Here's how I did it:
Delicate Chicken With Veggies
Veggies
The night before, I placed one can of carrots (drained), 1 peeled and quartered potato, and 1 peeled and quartered sweet potato, and 2 cloves of garlic in my large cast iron pot. I added 1 can of low-sodium chicken broth, a bit of water, and a good bit of Mrs. Dash Original Seasoning to the veggies. I brought it all to a boil, and then let it simmer over a med-low heat for about 20-30 minutes.
I placed the cooled cast iron pan in the refrigerator to sit overnight.
The Chicken
Today at lunch, I seared the chicken over a high heat with a very small (1/4-1/2 tsp) amount of almond oil.
Once the chicken was seared I placed it, along with my veggies from the night before, into the crock-pot on a low heat and let it cook all afternoon.
Now, I prepared my veggies the night before because I knew I simply would not have time to do it today. You could easily prepare both your veggies and your chicken on the same day. Place them in the crock-pot together to cook all day, or place them in a roasting pan and cook in the oven for dinner.
However you choose to make this meal, make sure to share it with someone you love.
Always remember, you can have fun, eat great, and stay healthy all at the same time! :)
The night before, I placed one can of carrots (drained), 1 peeled and quartered potato, and 1 peeled and quartered sweet potato, and 2 cloves of garlic in my large cast iron pot. I added 1 can of low-sodium chicken broth, a bit of water, and a good bit of Mrs. Dash Original Seasoning to the veggies. I brought it all to a boil, and then let it simmer over a med-low heat for about 20-30 minutes.
I placed the cooled cast iron pan in the refrigerator to sit overnight.
The Chicken
Today at lunch, I seared the chicken over a high heat with a very small (1/4-1/2 tsp) amount of almond oil.
Once the chicken was seared I placed it, along with my veggies from the night before, into the crock-pot on a low heat and let it cook all afternoon.
Now, I prepared my veggies the night before because I knew I simply would not have time to do it today. You could easily prepare both your veggies and your chicken on the same day. Place them in the crock-pot together to cook all day, or place them in a roasting pan and cook in the oven for dinner.
However you choose to make this meal, make sure to share it with someone you love.
Always remember, you can have fun, eat great, and stay healthy all at the same time! :)
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