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Chicken & Veggies

Paleo
Yield: 15 servings

Ingredients:

• 8 boneless, skinless chicken thighs
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 114 oz can petite diced tomatoes
• 3 TBSP Italian Seasoning+ 1 TBSP, separated
• 2 tsp Himalayan Salt
• 3 medium carrots sliced
• 1 lb small round potatoes
• 2 TBSP avocado oil
• 2 cups chicken broth

Directions:

1. Sprinkle chicken with Italian Seasoning.
2. Brown chicken in oil in large Dutch oven.
3. Remove chicken and add onion, garlic, and carrots and cook until onions are cooked.
4. Add tomatoes and potatoes.
5. Add chicken on top of vegetables.
6. Add chicken stock and salt (do not stir), bring to boiling, then reduce heat to low, cover, and let simmer for about 2 hours.
7. Once done, gently tear apart chicken and serve!