New Year Paleo Skillet (Printable)
One-pan meal combining tender chicken, bell peppers, zucchini, and spinach with smoky spices.
# List of ingredients:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 medium zucchini, sliced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Pantry & Spices
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground cumin
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon sea salt
14 - 0.25 teaspoon black pepper
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges (optional)
# Steps:
01 - Pat chicken thighs dry and evenly season both sides with smoked paprika, ground cumin, dried thyme, sea salt, and black pepper.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken thighs and sear each side for 3 to 4 minutes until golden brown. Remove chicken and set aside.
03 - Add remaining tablespoon of olive oil to the skillet. Sauté minced garlic, sliced red onion, and both bell peppers for 3 minutes until slightly softened.
04 - Incorporate sliced zucchini and halved cherry tomatoes into the skillet and cook for 3 to 4 minutes to soften vegetables.
05 - Nestle the seared chicken back into the skillet among the vegetables. Cover and cook over medium-low heat for 10 minutes until chicken reaches an internal temperature of 165°F (74°C).
06 - Stir in baby spinach and cook for 1 to 2 minutes until wilted.
07 - Remove skillet from heat. Sprinkle with fresh parsley and serve alongside lemon wedges if desired.
# Expert Advice:
01 -
- Chicken thighs stay juicy and forgiving, unlike those temperamental breasts that dry out if you look at them wrong.
- Everything happens in one pan, so your sink isn't buried under dishes while you're trying to enjoy your meal.
- The spices wake up your palate without being fussy—this tastes like real food made by someone who actually knows what they're doing.
02 -
- Don't skip patting the chicken dry—wet meat won't sear, it'll just steam, and you'll miss that caramelized depth that makes this dish feel special.
- The spinach goes in at the very end because baby spinach breaks down to almost nothing if you cook it long; a minute of heat is honestly all it needs.
03 -
- Buy chicken thighs when they're on sale and freeze them—they're usually cheaper than breasts and honestly better for cooking because they're harder to ruin.
- Toast your ground spices in a dry pan for a minute before using them if you have time; it wakes them up and makes the whole dish taste more complex.