Life has been a little (Read: A lot) crazy lately. Between working full time with my nanny kiddos home for summer vacation, trying to fit in traveling and family visits before I get too pregnant to go far away, and preparing for Baby Sweet Potato’s arrival I have been all about making simple, maintenance meals. Most night’s consist of stir fry, leftovers, or something from the crockpot. However, I have also been re-discovering the joy of my cast iron skillets and how tastey they can make even the simplest of one-pot dishes. I have especially been enjoying cooking meat in them lately. The combination of searing the outsides and baking the insides of everything from chicken to steak creates a fantastic texture to the meat and really amplifies the flavor but it also super easy!

I know that you all are probably just as busy as me these days to I wanted to pass along this simple little recipe in the hopes that it will bring some delicious ease to your weeknight dinners. Enjoy.

Herb Seasoned Cast Iron Chicken (AIP/Paleo)

Ingredients: 

2 TBS Coconut Oil

4 Boneless, Skinless Chicken Breasts

1/2 tsp Sea Salt

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

1/2 tsp Dried Thyme

Directions: 

Preheat your oven to 375. Take an 8 inch or larger cast iron skillet and melt your coconut over medium/high heat. Combine all of your spices into a bowl and stir to combine. Rub your seasoning mix over your chicken, covering it entirely. When your pan is hot place the chicken in the pan and reduce your heat to medium. Cook for 10 minutes, flipping the chicken in two minute increments. Leaving the chicken in the skillet place it in the oven and bake for 15 minutes. Serve and enjoy.