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Whole30 Rustic Chicken and Broccoli Skillet Meal

The Primal Belle

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Serves 4 (depending on your appetite, serves 2!)


4 bone-in, skin-on chicken thighs

1 pound frozen broccoli

1 small leek, roughly sliced

3 slices bacon, (preferably Hempler’s), chopped into small pieces

3 Tbsp avocado oil

2 Tbsp minced garlic

2 Tbsp fat of choice for chicken thighs (I just used more avocado oil but other fats such as coconut oil, tallow, schmaltz, duck fat, olive oil or ghee will work, too)

Salt and pepper

Helpful tools: Meat thermometer, cast iron skillet or other broiler-safe pan or dish

Preheat your oven to 400 degrees Fahrenheit.

In your skillet, place the frozen broccoli, bacon and chopped leek. Add your avocado oil and garlic and stir everything together. Place in the oven for 10 minutes, remove, then add your chicken pieces. Slather about ½ Tbsp of preferred fat on each thigh. Sprinkle liberally with salt and pepper. Return to the oven and cook for another 20 minutes, then broil for about 4-5 minutes. Temperature of the thighs should read at least 165 degrees Fahrenheit on your meat thermometer so depending on your oven you may need to adjust the time slightly. When cooked through, add a few dashes of salt and pepper to the entire skillet. I got fancy and added black lava sea salt.


From my website: http://theprimalbelle.com/?p=421

rustic chicken and broccoli skillet.jpg

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