Who doesn't love a healthy and delicious dinner that's easy to make? This week, we're sharing two of our favorite one-pot recipes that are perfect for those busy weeknights. And the best part? They're both vegetarian-friendly!
One Pot Chicken Vegetables Recipe
Ingredients:
- 2 tablespoons olive oil
- 4 chicken thighs, bone-in, skin-on (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 sweet potatoes, peeled and cut into 1-inch dice
- 2 medium carrots, peeled and sliced 1/4-inch thick on the bias
- 1 large onion, peeled and cut into 1-inch dice
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 cup chopped fresh parsley
Instructions:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the chicken thighs on both sides with salt and pepper.
- Add the chicken to the pot, skin side down, and cook for 5-6 minutes, until golden brown and crisp.
- Flip the chicken over and cook for another 3-4 minutes.
- Transfer the chicken to a plate and set aside.
- Add the sweet potatoes, carrots, onion, and garlic to the pot and cook for 5-6 minutes, until the vegetables are lightly browned.
- Add the chili powder, cumin, and cayenne pepper, and stir to coat the vegetables.
- Pour in the chicken broth and white wine, and bring the mixture to a boil.
- Arrange the chicken thighs on top of the vegetables.
- Cover the pot and reduce the heat to low.
- Simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Sprinkle with parsley before serving.
Low Carb Vegetarian Jambalaya
Ingredients:
- 1 tablespoon oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower rice
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup vegetable broth
- 1 cup chopped okra
- Salt and pepper to taste
- Sliced green onions and parsley, for garnish
Instructions:
- Heat the oil in a large skillet over medium-high heat.
- Add the bell peppers and onion, and cook until softened, about 5 minutes.
- Add the garlic and cauliflower rice, and cook for another 2-3 minutes, until the cauliflower is slightly browned.
- Stir in the diced tomatoes, tomato paste, smoked paprika, thyme, and bay leaf.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Stir in the okra and season with salt and pepper.
- Cover the skillet and reduce the heat to low.
- Simmer for 10-15 minutes, until the okra is tender and the flavors have melded together.
- Remove the bay leaf and garnish with sliced green onions and parsley before serving.
Both of these recipes are perfect for those who are looking to eat healthier without sacrificing flavor. Give them a try and let us know what you think!
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