Filled with with rich spices, savory bone broth, organic chicken breasts, and vine ripe tomatoes, this EASY Italian one-pot meal is just what your busy day needs.
4 boneless, skinless chicken breasts of equal size
@primalkitchenfoods avocado 🥑 oil
1/2 cup @primalkitchenfoods Italian vinaigrette
1 1/2 tablespoons garlic (minced)
Juice of 1 lemon 🍋
1/2 cup chicken bone broth
1 cup finely chopped red onion
1 1/2 cup cherry tomatoes, cut in half, length-wise 🍅
Handful each of fresh parsley and oregano, stems removed, chopped
Salt and pepper (to taste)
2 cups cauliflower rice
Pat the chicken breasts dry, and make 3-4 slits on each side of the breasts.
Rub the minced garlic onto each side of the chicken, inserting a few pieces into the slits.
Toss with a large pinch of salt, pepper, and half of the oregano.
In a large cast iron skillet, heat 2 tbsp of avocado oil on medium-high.
Add the onions and cook for 4-5 minutes until translucent and slightly browned. –
Add chicken breasts, and cook until the chicken is browned on both sides.
Remove chicken and cut into 2” strips.
Place piece of parchment paper in bottom of slow-cooker (prevents sticking).
Add chicken to bottom of slow-cooker.
Combine the Primal Kitchen Italian Vinaigrette, bone broth, and lemon juice and stir well. Pour over the chicken. –
Sprinkle the remaining oregano on top of the chicken breasts, and set slow-cooker to low. Cook on low for 4-5 hours. –
Just before serving –
Add the sliced cherry tomatoes, place the lid back on, and cook for another 2-4 minutes.
Remove from heat, and add the fresh parsley.
Serve over bed of cauliflower rice.