One of my favorite hearty meals, and especially great as a breakfast. Can prep the ingredients ahead of time and throw together in just a few minutes.
Servings: 4-6
Ingredients:
2 sweet potatoes, julienned or diced
3 parsnips, julienned or diced
1 - 10 oz. bag julienned carrots, or 10 oz. carrots, diced
1 lb. chicken thighs, cut into bite sized pieces
salt, to taste
black pepper, to taste
garlic powder or dried minced garlic, to taste
2-3 tbsp. coconut oil, for cooking (or oil of choice), divided
Directions:
Precook parsnips in boiling water for one to two minutes, drain.
Heat 1 tbsp. oil in pan over med-high heat and cook chicken, seasoning as desired.
Remove chicken from pan once cooked.
Add the other tbsp. of oil (or more if needed) to the pan.
Add the sweet potatoes, pre-cooked parsnips, carrots, salt, pepper, and garlic to the pan.
Cook vegetables, stirring frequently, until tender but not mushy.
Add chicken back to pan and stir to combine.
Serve & enjoy!
If preparing ahead of time:
Cook chicken as described above, removing to a food-safe container for storing in the fridge.
Julienne or dice vegetables, pre-cooking parsnips, and mix, placing in a food-safe storage container in the fridge.
Ingredients will keep in the fridge for at least a week, not sure beyond that, as we usually eat it all by the end of the week.
I would recommend freezing if you do not plan to use the ingredients right away.