Clean Paleo One-Pot Meals 100 Delicious Recipes from Pan to Plate in 30 Minutes or Less
Clean Paleo One-Pot Meals makes living the paleo lifestyle quick and delicious with 100 mouth-watering and family-friendly recipes that are uncomplicated in both time and preparation.
Do you want to cook healthy meals but feel overwhelmed in actually accomplishing it? You start with good intentions but by dinnertime you are tired, out of time, uninspired, and just ready to be done with the day. All of your big Instagram-worthy meal plans have flown out the window. Who has time to spend two hours in a hot kitchen chopping, simmering, and then cleaning up?
Fast food doesn’t have to be junk food. Healthy food doesn’t have to be complicated or weird. Christina Shoemaker of the beloved blog The Whole Cook proves both in this gorgeous Clean Paleo One-Pot Meals cookbook. You’ll find immense satisfaction in tossing meat and vegetables on a sheet pan and letting it roast or simply throwing all your ingredients into a soup pot to simmer and serve in 30 minutes.
Clean Paleo One-Pot Meals will help you live the paleo lifestyle without living in your kitchen. Enjoy these and more mouthwatering recipes free of grains, gluten, legumes, dairy, soy, and artificial ingredients:
- Fiesta Pineapple Chicken
- Maple Salmon with Sweet Potatoes
- Sheet Pan Steak Fajitas
- Lemon Shrimp Stir Fry
- Paleo Pad Thai
- Herby Lemon Chicken Soup
- Beef Burrito Bowl
- Enchilada Breakfast Casserole
- Chicken Fried Cauliflower Rice
- Easy Paleo Chocolate Muffins
Buy the Clean Paleo One-Pot Meals Cookbook!
About the Author
Christina Shoemaker is the author of Clean Paleo One-Pot Meals, creator of the real food blog and Instagram handle, The Whole Cook. There she shares flavorful recipes made with healthy ingredients. Her unique combo of family-friendly Clean Paleo meals and musings on motherhood have garnered her a quickly growing and engaged community. Her work has also been featured on Greatist, BuzzFeed, Parade, and HuffPost.
Chicken and Veggies
- 4 cups broccoli florets
- 2 large carrots, peeled and cut into sticks
- 2 cups Brussels sprouts, trimmed and halved
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Make the Chicken & Veggies: Preheat the oven to 425°F. Line a 12 x 17-inch baking sheet with parchment paper.
Spread the broccoli, carrots, and Brussels sprouts in an even layer on the prepared baking sheet.
Drizzle 2 tablespoons of the oil over the veggies and bake for 5 minutes.
Meanwhile, make the Ranch Seasoning: In a small bowl, combine the dill, parsley, garlic powder, salt, onion powder, and black pepper.
Remove the pan from the oven and add the chicken. Drizzle the remaining 2 tablespoons oil over everything. Add all the Ranch Seasoning. Use a spatula to move the veggies and chicken around so that it’s all well coated in oil and seasoning. Spread in a single layer.
Bake until the chicken is cooked through, completely opaque and juices run clear, and the vegetables are tender yet a little crispy, about 15 minutes.
Feel free to swap out the chicken for boneless pork chops, cut
into 1-inch pieces.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 96mgSodium: 500mgCarbohydrates: 13gFiber: 5gSugar: 3gProtein: 39g
This data was provided and calculated by Nutritionix on 8/26/2020