One-Pan Chicken & Veggies Skillet

🧂 Ingredients

• 4 chicken thighs

  skinless, no bone, cut into bite-size squares
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup water
• 1 tablespoon oil
• 250 g sweet potato

  peeled and diced into small cubes (9 oz.)
• 1/2 large onion

  sliced
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 3 cups broccoli florets

  (~200 g / 7 oz.)
• 3 cloves garlic

  diced finely

Instructions

• 1 Prepare the chicken. Cut away large pieces of fat but don't worry about trimming
  all of it off as it will render off while cooking. Cut the chicken into
  bite-size pieces. Season the chicken with salt and pepper on both sides. I like
  using quite a lot of black pepper for this recipe but you can modify it. You can
  also add a little chili. 
• 2 Prepare the vegetables. You can do this step once you start cooking the chicken
  to speed up the process. Make sure to cut the broccoli florets in halves so they
  cook faster and keep the sweet potato cubes on a smaller side or they might end
  up undercooked. 
• 3 Cook the chicken first. Heat olive oil in a large skillet or frying pan. I use
  number 8 on the induction stove. Add the pieces without overlapping each other
  and cook for 6 minutes on each side. 
• 4 Deglaze the pan. Remove the chicken pieces into a bowl. Pour in 1/4 to 1/3 cup
  of water or chicken stock into the hot pan and scrape it with a spatula to
  incorporate any cooked juices into a broth. Pour this deglazed broth into a cup
  or a bowl and set aside, we will use it later.
• 5 Cook the vegetables. Wipe the pan with a paper towel and add more oil. Set the
  heat to medium-high (7 on the induction stove) and add the sweet potatoes and
  onions first, season with extra pepper and salt. Cook for 3 mins covered with a
  lid. Then stir and add broccoli. Cover with a lid again and cook for 2 minutes.
  Covering with a lid creates a hotter, steamier environment, so all the
  vegetables cook faster.
• 6 Cook with chicken. Open the lid and add chicken and garlic, and stir through.
  Then pour in the reserved chicken pan juices and cook all together for 2-3 more
  minutes, stirring a couple of times. No lid this time.
• 7 Taste for salt and pepper and season if needed. I like a little drizzle of lemon
  juice if I have some on hand. You can also garnish with fresh parsley or green
  onions if you have any. 
• 8 Enjoy right away or cool and store in Tupperware containers as part of meal
  prep. 

Nutrition Info