This recipe came about out of pure necessity. We had not gone to the grocery store so did not have many of my go-to ingredients, so I got creative.
You will need:
Chicken breasts- boneless and skinless
hash brown potatoes- mine were frozen and had limited ingredients!
veggies- mine were frozen and I really only had carrots and corn.
butter- I like the stick type for veggies, and usually use olive oil for cooking but was out so had to use butter in this recipe.
pam cooking spray- or olive oil or melted butter to grease pan
Tools: oven, stove, skillet, small pot with lid, baking dish/pan, cutting knife, cutting board
1) First preheat your oven to 400 degrees.
2) While that is heating, Spray down your baking dish with Pam, or use butter or oil spread on it to prevent sticking. Separate the chicken onto a baking dish.
3) Season the chicken with garlic, salt, pepper, and brown sugar. Rub it into the chicken to thoroughly coat it. Then add a thin slice of butter on top of the chicken. This will keep it moist and add some flavor.
4) While the oven is still preheating. Wash your hands and your onion. Place it on the cutting board and cut about half of it. Dice this to desired size.
5) Add 2-3 thin slices of butter to your skillet over low heat. I would usually use olive oil for this but didn’t have any. Melt the butter and swirl it around to coat the bottom of the skillet.
6) Toss your onions into the skillet and cook over medium-low heat until yellow and translucent.
7) Your oven should be ready now so throw in the chicken. Let it cook for about 30-35 minutes. It is done when you can easily cut into it with a knife and the center is white.
8) Place your frozen veggies in the pot with 2-3 thin slices of butter and 1/4c water. This will help thaw the veggies and keep them moist. Let it sit.
9) Add your potatoes to the skillet with the onions; cover the bottom. Mine were frozen so I also added about 1/4c water to help thaw them. Add 3-4 slices of butter, a handful of chia seeds, a handful of flax seeds, salt, pepper, turmeric, and garlic. Toss together.
10) Because the rest of this will cook pretty quickly, I suggest waiting for about 20-25 minutes before proceeding. You want the chicken to be almost done so they all come out together.
11) At 20-25 minutes, check on your chicken. You can make a small slice in the center to determine how pink it is and how much cooking time it still needs. Also at this point, flip the chicken over to help it cook on both sides.
12) If your chicken only has about 10-15 minutes left, you can start the rest of your cooking. Turn the veggie burner onto medium heat and cover with lid.
13) Turn the skillet heat up to medium and frequently stir the potatoes to keep the bottom from burning.
14) Veggies are done when they can easily be pierced with a fork. For my frozen veggies on medium-low heat, this took about 15 minutes.
15) Potatoes are done when butter is melted and potatoes have turned a nice golden-golden brown color. They should also be easy to pierce with a fork.
16) Remove both from heat when done. At this point, your chicken should be done or almost done as well. Remember to check that the inside is white. Remove from oven.