Winter Wellness Paleo Skillet (Printable)

Hearty one-pan dish with chicken, seasonal winter vegetables, and warming spices for cold days.

# List of ingredients:

→ Proteins

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large sweet potato, peeled and diced
04 - 2 medium carrots, peeled and sliced
05 - 1 parsnip, peeled and sliced
06 - 1 red onion, diced
07 - 2 cups chopped kale, stems removed
08 - 7 oz cremini or button mushrooms, sliced
09 - 2 cloves garlic, minced

→ Liquids

10 - ½ cup low-sodium chicken broth

→ Spices & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - ½ teaspoon ground turmeric
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon sea salt, or to taste
16 - ¼ teaspoon ground black pepper

→ Garnish

17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned on all sides, about 5–6 minutes. Remove chicken from skillet and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Add diced sweet potato, sliced carrots, parsnip, and diced red onion. Sauté for 5 minutes, stirring occasionally.
03 - Add sliced mushrooms and minced garlic to the skillet. Continue cooking for 2 minutes until fragrant.
04 - Return the browned chicken to the skillet. Sprinkle in dried thyme, rosemary, turmeric, smoked paprika, sea salt, and ground black pepper. Stir thoroughly to combine all ingredients.
05 - Pour in the low-sodium chicken broth. Bring to a simmer, then cover and cook for 10 minutes until vegetables are tender and chicken is cooked through.
06 - Stir in chopped kale and cook uncovered for 2–3 minutes until wilted.
07 - Taste and adjust salt or pepper as necessary. Serve hot, garnished with chopped parsley and a squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes about two minutes and you can actually relax after dinner.
  • The sweet potato and parsnip turn golden and sweet, soaking up all the smoky, earthy spices in a way that feels indulgent but isnt.
  • It reheats beautifully, which means lunch tomorrow is already sorted and tastes even better the next day.
02 -
  • Don't skip browning the chicken because that caramelized flavor is what makes this dish taste rich instead of flat.
  • Cut your vegetables to similar sizes or you'll end up with some pieces overcooked and others still hard in the center.
  • If your skillet isn't big enough, the vegetables will steam instead of sauté, so use the largest one you have or cook in batches.
03 -
  • Use a cast iron skillet if you have one because it holds heat beautifully and gives the vegetables a better sear.
  • Add the kale at the very end so it stays bright green and doesn't turn muddy brown.
  • Taste before serving and don't be shy with the lemon juice, it brightens everything and makes the dish feel restaurant quality.

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