Want a one meal pan that is delicious and filling? This is sure to be a winner. If you'd like to leave out the sweet potato and potato, this is delicious over egg noodles as well.
1 lb boneless, skinless chicken cutlets, cut into cubes
1 sweet potato, peeled and cubed
2 potatoes, peeled and cubed
1 onion, sliced
2 carrots, peeled and chunked
1 celery stalk, leaves removed, and chunked
1 cup chicken broth
1 tsp dill
1 tsp garlic powder
Brown chicken in a large skillet or wok over a medium-high flame in some olive oil. A wok usually holds more and works better for this recipe.
Add in the veggies, and stir it all for a few minutes until they begin to brown...about 5 minutes.
Sprinkle on the dill and garlic powder, and brown for another 2 minutes.
Add in broth, bring to a boil, and lower flame so that it simmers. Cover, and let simmer for about 40 minutes until all the veggies are soft. Stir occasionally.