Chicken and vegetables is pretty standard in the dinner plans of most people. It’s easy enough, tasty, and pretty high on the nutrient scale.
Unfortunately, it can also be pretty high on the boring scale. Which is why mixing it up with different seasoning blends is important sometimes. This is why this recipe uses three different Ava Jane’s Kitchen seasoning blends together to get a complex flavor that is anything but boring.
The main flavoring comes from a combination of Blackened Fish and Los Muertos Barbecue. These give it a spicy, Cajun flavor with a hint of barbecue. And because it’s my favorite, and I try to incorporate it in just about everything, I added a dash of Hot Roasted Garlic. It’s my go to seasoning that takes a dish from good to outstanding.
I also used veggies that fit in with this same vibe — onions, celery, green onions, and carrots. I know these seem like the start of a stew, but when you caramelize them in some good seasonings, they can be pretty good on their own.
You can use breasts or thighs here; I used thighs because that’s what I had on hand, but breasts work well for quick weeknight meals.
Ingredients
- 12 ounces chicken thighs boneless, skinless
- 1 tsp Los Muertos Barbecue spice blend
- 1 tsp Blackened Fish spice blend
- 1/2 tsp Hot Roasted Garlic spice blend
- 2 tbsp Ava Jane's Kitchen Avocado Oil
- 1 onion diced
- 1 green bell pepper diced
- 2 carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- Colima Sea Salt and fresh ground pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Season the chicken with the the seasonings.
- Heat a large, deep, ovenproof skillet over medium high heat and add the oil.
- Add the chicken pieces to the pan and sear until browned on both sides. Remove and set aside.
- Add the veggies to the pan and cook until softened.
- Add the chicken back to the pan and transfer to the oven.
- Bake until chicken reaches an internal temperature of 165 degrees.
- Remove, and serve the chicken topped with the vegetables.