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turmeric chicken with black pepper in a skillet with onions and mushrooms roasted in the oven keto low carb whole30 and paleo

Turmeric Black Pepper Chicken

Kelly Jensen
This turmeric black pepper chicken with vegetables recipe is an easy weeknight meal everyone in the family will love.  A one-pan meal that is simple enough for a weeknight dinner, but tasty enough for company or entertaining on the weekends.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4
Calories 424 kcal

Equipment

  • Mixing Bowl
  • cast iron skillet

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 4 tablespoons olive oil divided
  • 1 teaspoon turmeric
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 medium sweet onion chopped
  • 8 ounces mushrooms

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, turmeric, black pepper, salt, garlic powder, and onion powder. Mix well to coat the chicken in the spices and set aside.
  • Place your cast iron skillet on the stove top, and heat over medium heat for 2-3 minutes until hot. Add the remaining 2 tablespoons of olive oil, then the coated chicken thighs into the hot pan, and cook for 4 minutes on each side until the chicken is crispy and brown. Add the chopped onions and mushrooms to the pan, and place the cast-iron skillet in the oven.
  • Bake for 22 to 25 minutes until chicken is cooked all the way through and reaches an internal temperature of 165 degrees Fahrenheit.
  • Carefully remove the skillet from the oven, and serve the chicken and vegetables hot.  Enjoy!

Notes

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Nutrition

Calories: 424kcalCarbohydrates: 6gProtein: 46gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 215mgSodium: 352mgPotassium: 806mgFiber: 1gSugar: 2gVitamin A: 56IUVitamin C: 3mgCalcium: 33mgIron: 3mg
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