Balsamic Chicken & Veggies Skillet (Paleo/Whole30)

About This Recipe

Creamy Balsamic Chicken & Veggies Skillet comes together in one pan, takes only 30 minutes, and is loaded with protein, veggies, and a creamy balsamic dressing for a healthy, gluten free, paleo, and Whole30 meal.

Ingredients

• 1/2 tablespoon avocado oil
• 1/2 large onion, sliced (1 1/2 cups/ 150 grams)
• 1 pound chicken breast ((diced))
• 2 cloves garlic, minced
• 1 large bell pepper, chopped (200 grams/2 cups)
• 4 cups shredded Brussels sprouts (200 grams)
• 4 packed cups kale (120 grams)
• 13 medium button mushrooms, halved (200 grams)
• 1 cup cherry tomatoes, halved (150 grams)
• 1/4 cup fresh basil, roughly chopped
• salt and pepper, to taste
• for serving: cauliflower rice, white or brown rice, quinoa, zucchini noodles, pasta....
• 1/2 cup raw cashews, soaked
• 1/2 cup water
• 1/4 cup balsamic vinegar
• 1 scoop Vital Proteins Chicken Bone Broth Collagen
• 1 tablespoon lemon juice
• 1/2 teaspoon dried basil
• salt and pepper, to taste

Instructions

1. Make the sauce. Place all ingredients in high powered Vitamix or blender and blend until smooth. Set aside.
2. Make the chicken skillet. Add oil to a large sauté pan and let it get hot, about 30 seconds. Add onion and salt and pepper and sauté for 3-4 minutes. Add chicken and garlic and cook for another 3-4 minutes, until chicken is browned on the outside. 
3. Add peppers and sauté for 2-3 more minutes, stirring occasionally. Add Brussel sprouts, kale, and mushrooms and sauté for 2-3 minutes until softened. Pour in creamy balsamic and salt and pepper, stir to combine, and cook for another minute until warmed through. Stir in fresh basil and enjoy!