Italian Skillet - Paleo and Low Carb

Name: Italian Skillet - Paleo and Low Carb Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 5 Large Chicken Thighs; 2 TBSP Avocado Oil; � head of cabbage - shredded; 1 medium onion - chopped; 3 or 4 stalks celery - sliced; 1 bag frozen carrots; 1 carton Pomi Tomatoes - chopped; Celtic Sea Salt to taste; Italian Seasoning to taste; Oregano to taste; Garlic to taste

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

5 Large Chicken Thighs2 TBSP Avocado Oil� head of cabbage - shredded1 medium onion - chopped3 or 4 stalks celery - sliced1 bag frozen carrots1 carton Pomi Tomatoes - choppedCeltic Sea Salt to tasteItalian Seasoning to tasteOregano to tasteGarlic to taste

Directions

Brown Chicken thighs in large skillet (I use a 12" electric skillet)

Remove Chicken and set aside. I am always careful to scrape out the crispy parts and get the skillet as clean as I can.

Put Avocado oil in hot skillet and add all veggies to saut�.

While veggies are cooking, chop chicken into bite sized pieces.

When veggies are translucent and a little brown around the edges, add chicken pieces back in.

Add Tomatoes and all seasonings and bring to a simmer.

Cook on low till everything is done and the flavors have mingled.

Optional: Sprinkle a little bit of fresh grated Romano cheese and Fresh basil on top for garnish.

Serving Size:�Makes about eight 12 oz servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving