Recipes

INGREDIENTS:

• 2 tsp olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 8 baby gold or fingerling potatoes, quartered (about 2 cups)
• 1 1/2 cups low-sodium chicken broth
• 3 tbsp pure maple syrup
• 2 medium zucchini, chopped

INSTRUCTIONS:

In a large skillet on medium-high, heat oil. Add onion and garlic and cook for 2 minutes, until soft. Add chicken and cook, stirring occasionally, until golden brown on all sides, 3 to 5 minutes. Add thyme, salt and pepper and cook for 1 minute, still stirring occasionally, until thyme is fragrant. Add potatoes, broth and maple syrup and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, until potatoes are fork-tender. Add zucchini and cook for 1 minute, until crisp-tender.

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