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Chicken and Root Veggie Skillet
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
2
tablespoons
coconut oil
6
boneless skinless chicken thighs
cubed
1
small onion
chopped
1
cup
chopped carrot
1
cup
chopped parsnip
1
cup
chopped turnips
2
cloves
garlic
minced
Sea salt and freshly ground black pepper
to taste
1/4
cup
unsweetened canned coconut milk
1/4
cup
chopped cilantro
Instructions
In a large skillet, heat oil over medium heat. To the skillet, add all the ingredients and stir.
Cook for 20 minutes, until chicken is cooked through and vegetables are tender.
Serve warm.
Notes
SERVING SUGGESTION:
Steamed broccoli and cilantro cauli-rice.
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