One-Pot Chicken and Vegetable Medley with Tomatoes and Thyme

Chicken thighs and seasonal vegetables simmered in a rich tomato-thyme broth, ready in 30 minutes with minimal cleanup.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 12 oz chicken thighs
• 2 tbsp avocado oil
• 1 large onion
• 2 cloves garlic
• 1 cup cherry tomatoes
• 1 cup zucchini
• 1 cup bell peppers
• 1 tsp dried thyme
• 1 cup chicken stock

Instructions

1. Step 1: Cut chicken into 1-inch pieces and season with salt and pepper. Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat, add chicken, and cook for 5 minutes until browned on all sides, then remove and set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to the skillet, then stir in diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in cherry tomatoes, diced zucchini, sliced bell peppers, and dried thyme, then pour in chicken stock and bring to a simmer.
4. Step 4: Return chicken to the skillet, cover, and simmer on stovetop for 10 minutes. Transfer to a 375°F (190°C) oven and bake for 15 minutes until chicken is cooked through and vegetables are tender.