Menu

One Pot Italian Chicken - Dump and Go Dinner

<p>Succulent and saucy these One Pot Paleo Chicken Thighs are paired with vibrant herbs and Italian vegetables for a stress free dinner delight.</p>
4 Servings Recipe By

Ingredients

  • 3 pounds Chicken, Thighs, Bone-in
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 cup slice Onion, Red
  • 4 teaspoons mince Garlic, Cloves
  • 1 1/2 tablespoons chop Thyme, Fresh
  • 1/2 tablespoons chop Basil, Fresh
  • 1/2 cups Chicken Broth/Stock
  • 1 cup dice Roma Tomato
  • 1/4 cups drain Black Olives, Sliced, Canned
  • 1/2 cups dice Artichoke Hearts, Canned
  • 1 teaspoon drain Capers

Serving Day Ingredients

  • 2 tablespoons Coconut Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 12 ounces
  • 853 Calories
  • 64g Total Fat
  • 21g Sat Fat
  • 0g Trans Fat
  • 334mg Cholesterol
  • 997mg Sodium
  • 8g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 58g Protein
  • 25 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Season chicken thighs with salt and pepper.
  2. In a large skillet, heat coconut oil.
  3. Brown chicken thighs, 2 minutes on each side. Repeat until all chicken has been browned. Remove from pan then set aside.
  4. In the same pan, saute onions and garlic until translucent.
  5. Add roma tomatoes, basil, thyme, artichokes, black olives, capers and chicken broth.
  6. Add chicken thighs back to the top of the vegetables.
  7. Cover and simmer for 20 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Season chicken thighs with salt and pepper.
  2. Divide chicken thighs, onion and garlic between indicated number of gallon freezer storage bags.
  3. Divide remaining vegetables, chicken stock and spices between quart freezer bags.
  4. Place one bag of vegetables in each bag of chicken, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. In a large skillet, heat coconut oil.
  3. Brown chicken thighs, 2 minutes on each side with onion and garlic. Repeat until all chicken has been browned. Remove from pan then set aside.
  4. In the same pan, add roma tomatoes,basil, thyme, artichokes, black olives, capers and chicken broth.
  5. Add chicken thighs back to the top of the vegetables.
  6. Cover and simmer for 20 minutes.

© 2024