Lunch

Skillet Herbed Chicken

NativePath TeamNovember 11, 2018

Ingredients

  • 4 Small Chicken Breast Fillets or Thighs
  • 2 Tbsp Avocado Oil
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Butter
  • 1 Clove Garlic, sliced
  • 1/4 Cup Chicken Stock
  • 4 Tbsp Fresh Mixed Rosemary, Thyme, Parsley, Sage
  • 1 tsp Sea Salt
  • 1 Pinch Fresh Ground Pepper

Directions

  1. In a large skillet, heat oil and butter with garlic, salt and pepper until garlic is soft.
  2. Add chicken and brown on one side on medium heat for 4 minutes, flip over and brown on other side for 4 more minutes.
  3. Add broth to the pan and spread herbs over chicken and cover.
  4. Simmer on low for an additional 5-8 minutes or until chicken is cooked through.

To test if the chicken is cooked thoroughly, pierce the middle with a fork. When the juice runs clear, the chicken is done.

Serves 4

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Medical Disclaimer

This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

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