One of my most popular recipes is a super simple slow cooker recipe that I came up with in the early days of my transition to the autoimmune protocol, slow cooker honey garlic chicken. It is easy to see why it is popular, it is so simple and uses ingredients that most of us keep in our pantries all of the time. I love my slow cooker and it can often be a great way to save time in the kitchen, that being said it isn’t always possible to get dinner ready 8 hours ahead of time either because you can’t or, let’s be honest, because you forgot. With that in mind, I decided to come up with a skillet version of this slow cooker favorite so that it’s yummy flavors can be enjoyed regardless of how much time you have in the kitchen. This is a great weeknight dinner and it sure to be a crowd pleaser.
Skillet Honey Garlic Chicken (AIP/Paleo)
2 TBS Coconut Oil
2-3 Boneless, Skinless Chicken Breasts
1/4 Cup of Diced Onion
Green beans or substitute broccoli for intro AIP
1 TBS Minced Garlic
1/4 Cup of Coconut Aminos
2 TBS Honey
1 TBS Apple Cider Vinegar
1/2 tsp Sea Salt
In a large skillet melt your coconut oil over medium heat. Cut up your chicken into bite size pieces and add them to your skillet. Cook until browned before adding in your onion, garlic and vegetables. Continue to cook over medium heat until chicken is fully cooked, onion is translucent and vegetables are tender. In a small bowl combine your coconut aminos, honey, apple cider vinegar and salt and stir until well mixed. Pour over your skillet and toss to coat. Serve and Enjoy.