This one-pot skillet meal is delicious, simple, and healing. Feel free to substitute other meats and vegetables -- it's all about what makes you happy!
Ingredients
1-1/4 lb. boneless chicken thighs
2 baking potatoes, unpeeled, cut into 1-inch pieces
3 Tbs extra-virgin olive oil
sea salt and black pepper
1 large shallot, sliced
6 garlic cloves, smashed
9 oz fresh spinach
1-1/2 cups marinara sauce (either homemade or store-bought)
juice of ½ a lemon
¼ tsp dried oregano
⅓ cup chicken broth
½ tsp dried hot red pepper flakes
Instructions
Preheat oven to 375°F.
Season the chicken with salt and pepper.
In a medium oven-proof skillet with sides, heat the oil over medium heat. Add the potatoes and cook, stirring occasionally, until they start to get a little color, about 5-minutes.
Remove the potatoes to a plate and add the chicken to the pan, stirring until the chicken begins to color.
Add the potatoes back to the pan.
Next, add the shallot, garlic, and spinach, and stir until the spinach is wilted, about 1-minute. (You may have to add the spinach a little at a time in order to fit it all in the skillet.)
Pour the marinara sauce into the skillet.
Stir in the lemon juice, chicken broth, oregano, and red pepper flakes.
Bake the skillet in the oven about 40 minutes or until the chicken and potatoes are cooked through.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/chicken-potato-tomato-skillet/