25-MINUTE SKILLET CHICKEN W/ CARROTS & LEEKS RECIPE - (4.5/5)

25-Minute Skillet Chicken w/ Carrots & Leeks Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 8

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generous T coconut oil
2 large boneless, skinless chicken breasts, patted dry and cut into about 3 pieces each
1 T pickling spice, ground, divided
1 T agave
1/2 T sea salt
3 leeks, trimmed, halved, rinsed thoroughly and halved again (leave the root end intact
4-5 carrots, halved lengthwise
1 cup stock (chicken, veggie or beef)

Steps:

1.Preheat oven to 425F. Add coconut oil to large skillet and bring to med-high heat. Meanwhile, toss cut-up chicken with ½ T ground pickling spice, sea salt and agave. Add to skillet and brown on first side, about 3-5 minutes. 2.While chicken is browning, mix remaining ½ T pickling spice with 1 cup stock. 3.Flip chicken. Nestle carrots and leeks around chicken pieces as best as possible and pour over stock/pickling spice mixture. 4.Place skillet into preheated oven and braise for 15 minutes or until chicken is cooked through and veggies are crisp-tender, basting with juices a time or two, if desired. Serve chicken and veggies with those rockstar juices over potatoes, quinoa or rice. Enjoy!