Stovetop Chicken with Veggies

• Parboil the Potatoes: Add the halved baby potatoes to a pot of boiling salted water. Cook for 8-10 minutes, or until just fork-tender. Drain and set aside.

• Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Season the chicken breasts with garlic powder, paprika, thyme, salt, and pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove from the pan and set aside.

• Cook the Potatoes: In the same skillet, add the remaining tablespoon of olive oil. Toss in the parboiled potatoes, cut side down, and cook for 3-4 minutes until golden and crispy.

• Add the Vegetables: Add the green beans, corn, and peas to the skillet with the potatoes. Stir to combine and season with a pinch of salt and pepper. Pour in the chicken broth or water, cover, and cook over medium heat for 5-7 minutes, until the veggies are tender and the broth has evaporated.

• Finish Cooking the Chicken: Return the chicken breasts to the skillet, nestling them among the vegetables. Cover and cook over low heat for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

• Serve: Remove the skillet from the heat and let the chicken rest for 5 minutes before slicing. Serve hot with a side of mixed salad greens, if desired.

Tips:

• Swap baby potatoes for diced sweet potatoes or add carrots for variety.

• For extra flavor, squeeze fresh lemon juice over the dish before serving.

• Use frozen vegetables if fresh ones aren’t available—no need to thaw before adding to the skillet.