One Pan Chicken Apple + Squash Skillet (Paleo, Whole30 + Dairy-Free)
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 -3 servings
- 1 delicata squash
- 1 apple, roughly chopped into cubes
- 1 tbsp avocado oil
- 1 tbsp fresh thyme, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 2 organic chicken breasts
- Salt + pepper, to season the chicken
- 1 tbsp fat of choice
- 2 big handfuls kale, chopped
Preheat the oven to 425 degrees fahrenheit.
Cut apple into cubes and place in a large bowl.
Cut squash in half lengthwise and scoop out the seeds. Cut crosswise into ¼-inch slices. Toss in the bowl with apples.
Add in avocado oil, thyme, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 cayenne pepper to the bowl. Mix everything together to coat.
Season the chicken with salt and pepper.
Heat a cast iron skillet or other oven safe pan over medium heat.
Add 1 tbsp of your fat of choice to the pan. Once it has melted, place chicken in the skillet to brown. Cook for five minutes and flip, cooking for another 5 minutes.
Add in the squash and apple mixture to the skillet around and over the chicken (it will be pretty full).
Carefully transfer the skillet to the oven.
Bake until the chicken is cooked through, about 30 minutes.
When there is about 10 minutes left, add the kale to the pan and continue cooking until chicken is done.
Remove from oven, plate and enjoy! It's a little spicy, savory and sweet!