Italian Skillet - Paleo and Low Carb

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.2
  • Total Fat: 6.5 g
  • Cholesterol: 35.8 mg
  • Sodium: 493.0 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.1 g

View full nutritional breakdown of Italian Skillet - Paleo and Low Carb calories by ingredient


Introduction

This is a Paleo Italian meal with no pasta, no grains, LOTS of veggies and chicken thighs. This is a Paleo Italian meal with no pasta, no grains, LOTS of veggies and chicken thighs.
Number of Servings: 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

Tips

If you want more carbs, serve with Chebe Focaccia Bread (see my recipe). This bread is rich in carbs, but is grain free and made of 100% manioc flour.


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 sauté.

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