Quick Chicken and Potatoes Skillet

This quick chicken and potatoes skillet is made with simple pantry ingredients, is done in less than an hour and tastes incredible!

– 2 tablespoon avocado oil – 1 medium yellow onion – ½ teaspoon fine sea salt – ½ teaspoon black pepper – 1 teaspoon garlic powder – 1 lb boneless, skinless chicken breasts – 2 lb Yukon gold potatoes – 2 tablespoon balsamic vinegar – ½ cup water – 2 teaspoon dried thyme – 2 cups frozen vegetables of choice

INGREDIENTS

1.

Cook the raw chicken on medium high heat for 2-3 minutes per side until lightly browned.

Brown chicken.

2.

Place chicken one side and add the onion and seasonings.

Sauté onions.

3.

Cook for 3-5 minutes, stirring often until tender and starting to caramelize.

Sauté onions.

4.

Move the chicken to the center and spread the potatoes overtop. Sprinkle with thyme and top with water. Simmer for 15-20 minutes.

Add potatoes.

5.

Pour the frozen vegetables on top, cover and cook for 5 more minutes until vegetables are heated through.

Add vegetables.

6.

Stir to mix the vegetables in with the potatoes.

Serve.

Store leftovers of this potato chicken one-pot meal in an airtight container in the refrigerator for up to 4 days. *I don't recommend freezing as it may affect the texture of the potatoes.

Storage

One Reader Said, "Super quick and easy to make. It made our last night's dinner incredible!"

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