One-pot chicken and vegetables
- Lactose Free
- Energy Kcal 349
- Carbohydrates g 31.4
- of which sugars g 5.4
- Protein g 29.2
- Fats g 11.9
- of which saturated fat g 1.92
- Fiber g 3.8
- Cholesterol mg 60
- Sodium mg 1080
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
- Note + the time to prepare the vegetable broth
PRESENTATION
Making dinner doesn’t have to mean giving up on taste or skipping those special touches. In Italy, when the weather gets chilly, people love their one-pot chicken and vegetables dishes. And look, they use fresh, seasonal goodies. Cavolo nero, or black kale, really shines with its deep, tender bite that soaks up all those flavors. Mix it with chewy, moist farro, and—bam—you’ve got a meal that’s really, really filling and bursting with those classic Italian vibes.
Folks are all about how this one-pot chicken and vegetables idea means less mess and more flavor because everything mingles as it cooks. The honey, turmeric, and ginger? They bring a sweet and slightly tangy note that makes this healthy chicken recipe stand out from the norm. You can still taste those Italian roots despite the modern spice twist. Honestly, it’s in how the ancient grains and winter greens come together. Really.
This isn’t just any easy chicken dinner—it's quick yet feels like you’ve put in extra effort. Seriously good. Choosing farro over plain rice or pasta adds a nutty bite, and those crispy chicken edges? They add some real texture. Cavolo nero, with its hearty, earthy flavor, gives you that authentic winter greens taste. Everything cooks in one pan, so the chicken stays juicy, and the veggies keep their punch. And you know what? Many in Italy whip up this type of healthy one-dish meal during busy weeks because it just makes sense. You get your grains, your greens, your protein, and a hint of something different from those spices.
With a simple chicken recipe like this, you can feel great about what's on your plate without getting stuck with a mountain of dishes. It’s a one-pan dinner that fits right into modern kitchens, still giving you that comforting sense of tradition. Pretty much.
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- INGREDIENTS
- Chicken breast 1.3 lbs (580 g) - whole
- Potatoes 1 lb (450 g)
- Italian kale (cavolo nero) 4.6 oz (130 g)
- Precooked beets 1 oz (30 g)
- Spelt 0.67 cup (100 g) - precooked
- Vegetable broth 2 ½ cups (600 g)
- Fresh ginger 0.4 oz (10 g)
- Shallot 1
- Sage 2 leaves
- Pumpkin seeds 1 tbsp (8 g)
- Wildflower honey 1 tbsp (15 g)
- Powdered turmeric 1 ¼ tsp (6 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare One-pot chicken and vegetables
To make the one-pot chicken and vegetables, first prepare a light Vegetable broth, then take care of the rest of the ingredients: cut the chicken breast in half, remove the fattier parts and the central cartilage 1, then slice it into strips 2 and finally into medium-sized cubes 3.
Peel the potatoes and cut them into irregular chunks 4, then wash the kale and cut it into strips 5. Peel the shallot and slice it into rings 6.
Peel the fresh ginger and cut it into strips 7, then wash the sage and also cut it into strips 8. Finally, cut the beetroot into irregular chunks 9.
Heat a drizzle of oil in a large pan, add the shallot and ginger 10 and sauté for a few seconds, then add the potatoes 11 and a ladle of broth 12 and cook on low heat for 5 minutes.
Now add the kale 13 and the chicken breast 14, mix well, pour in another ladle of broth, and increase the heat to medium. Add the sage 15, salt, and let it cook for about 10 more minutes, adding more broth if the liquid evaporates too much.
Meanwhile, put the turmeric and honey in a bowl, dilute with a ladle of broth 16 and mix everything with a teaspoon 17, then pour the resulting mixture into the pan 18.
Mix well, further extend with broth, cover with a lid 19, and let cook for about 15 minutes, always on medium heat. After this time, add the farro 20, mix everything, and add more broth if it seems there is not enough liquid in the pan to allow the farro to cook. Continue cooking for another 15 minutes, then turn off the heat 21 and adjust salt if necessary.
Finally, add the beetroot cubes 22 and pumpkin seeds 23, pepper, give a final stir, and your one-pot chicken and vegetables is ready to be served hot 24!