Mark this as another delicious one-pan meal to add to your list of easy, healthy recipes. It’s a great go-to anytime, but especially on a busy day. One pan, a complete meal, reasonable number of ingredients, and lots of flavor. The citrus herb marinade really works its magic and takes this dish to the next level. You can find the marinade online at Thrive Market (get 25% off your first order HERE) or at Whole Foods.
On a separate note, I am so excited for tomorrow because I’m going to see Jim Gaffigan live here in Portland! I can’t wait to laugh a lot, kick back, and spend quality time with Jesse and our close friends (we’re going with another couple). I won’t go into details, but life has been a bit heavy lately, so this comes at the perfect time. For those who don’t know, Jim Gaffigan is a comedian and one I’ve been wanting to catch live for a long time. My opportunity is finally here! Meanwhile, if you need a good laugh, check out some of his clips on YouTube.
Cheers and enjoy!
- 1 Tbsp grass-fed ghee or other fat of choice
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts, diced into 1-inch pieces
- 1 medium sweet potato, peeled and chopped
- 1 large broccoli crown, chopped
- Sea salt and black pepper, to taste
- 1/4 – 1/3 cup The New Primal Citrus Herb marinade (find HERE and get 25% off your first order)
- Melt ghee in a large pan over medium heat. Add the onion and garlic, and sauté for a couple minutes. Then, add the diced chicken and season to taste with sea salt and black pepper. Continue to cook for about 5-6 more minutes, until chicken is nearly done.
- Add the sweet potato and stir. Reduce heat to medium-low and cover for 2-3 minutes. Then, add the broccoli and marinade, and more sea salt and/or black pepper, if desired. Cover again and let cook for 5-6 minutes, stirring occasionally.
- Check doneness of broccoli and sweet potato, and if need be, let cook a little longer.
Yields: 2 servings
Can’t beat a simple, one-pan meal. It makes for an easy lunch or dinner and involves little fuss, other than chopping the vegetables. But, that’s a very small task to accomplish to create a healthy meal.
Feel free to make this dish your own by using the veggies, sausage and seasonings that you like. It’s easy to customize and leaves lots of room for variety. In terms of the sausage, I used Aidells Artichoke & Garlic Chicken Sausage, but an Italian variety (Applegate makes a good one) would be great too.
On another note, my 32nd birthday is today! Cheers, joy and well wishes to me! And, on yet another note, my husband and I leave for Iceland this Sunday! We will be there for a full week. It’s going to be majestic! The first stop once we arrive (at 6:45 a.m. their time) is the Blue Lagoon to restore, relax and kick the jet lag. We’re getting shuttled straight there from the airport. Expect some beautiful photos to ensue soon!
- 2 large carrots, sliced into 1/4″ rounds
- 2 small-medium white sweet potatoes, peeled and cubed
- 2 small heads broccoli, chopped into florets (peel and chop stem too)
- 16 oz package artichoke & garlic or Italian chicken sausage, sliced
- 2 cloves garlic, minced
- 2 shallots, sliced
- 2-3 Tbsp avocado oil or melted coconut oil
- 1 Tbsp apple cider vinegar
- Sea salt and black pepper to taste
- 1/2 tsp granulated onion or onion powder
- 1 Tbsp dried parsley
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- Pinch of cayenne
- Preheat oven to 375 degrees F.
- On a large baking sheet, mix together the chopped veggies (make sure pieces are uniform for even cooking), minced garlic, sliced shallot and sliced sausage.
- In a small dish, mix the melted coconut oil (or avocado oil) with the apple cider vinegar, oregano, thyme, parsley, cayenne, granulated onion (or onion powder), sea salt and black pepper. Pour over vegetable mixture and toss with tongs to coat.
- Place pan in preheated oven and bake for 20 minutes. Stir and place back in oven for another 20 minutes or until vegetables are cooked through and tender.
Well, I’m back from my trip as of Monday night. It was awesome, wonderful, fun and relaxing, but it’s hard to believe it’s already over. Now, I’m trying to get back into the swing of things, but am still feeling pretty exhausted from the travel and 3-hour time change. Hopefully, I’ll be good to go by the weekend.
Meanwhile, this is a recipe I made prior to my trip, but never got a chance to share. It came together somewhat unplanned, but after tasting it, I knew I had to share. The flavor reminded me of an Italian goulash recipe that my mom used to make when I was a kid, which was actually my grandma’s recipe. I always loved it growing up and the flavor of this kinda brought me back. Grandma’s recipe included elbow macaroni, ground beef, celery, oregano and tomatoes, so obviously mine is quite a bit different, but still reflects a similar flavor. And the best part…it’s both delicious and easy!
- 1/2 Tbsp grass-fed butter or ghee
- 1 yellow onion, chopped
- 3 large cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 1/4 lb grass-fed ground beef
- 1/2 large head of green cabbage, chopped
- 1 14 oz can no salt added fire-roasted tomatoes
- 2 Tbsp dried oregano, plus more to taste if desired
- Sea salt and pepper to taste
- Pinch of red pepper flakes
- Melt butter or ghee in a large skillet over medium heat. Add the onion, garlic and fennel and sauté a few minutes. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper. Continue to cook until meat is browned, stirring occasionally.
- Once meat is done cooking, add the fire-roasted tomatoes, oregano, red pepper flakes; stir. Then, add the cabbage and season to taste with a bit more sea salt and pepper.
- Cover and continue to cook over medium-low heat, stirring occasionally.
- Once cabbage is softened, taste and adjust seasoning as desired.
- Serve with grated raw Parmesan or cheddar (preferably grass-fed), if tolerated and desired.
Yields: 4 servings