One Pan Moroccan Chicken and Veggies – Paleo, Whole 30, 30 Minutes
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  • 2 Tbls Avocado Oil
  • 14 Chicken Breasts
  • 11.5 tsp salt
  • 11 tsp Pepper
  • 11 Russet Potato cubed
  • 12 Carrots sliced into rounds
  • 12 cloves garlic minced
  • 11/2 cup Onion sliced
  • 11 cup Harissa Sauce
  • 12 Tbls Mint Fresh
  • 11 LemonPreheat the oven to 375'
  • 1 In a large skillet, heat oil over medium heat. Season chicken breasts with salt and pepper and cook on each side for 5 minutes. Then remove from pan
  • 1 Pour in more oil if needed and then add in the potatoes, carrots and onions. Cook until veggies are slightly tender (about 5-10 minutes) and then add in the garlic
  • 1 Remove from heat and place the chicken back into the pan, nestled into the veggies. Pour sauce over the chicken and veggies and place in the oven
  • 1 Cook in the oven until chicken is cooked through and veggies are tender (about 10-15 minutes depending on the size of the chicken)
  • 1 Top with a squeeze of lemon juice and chopped mint



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