Paleo Chicken and Mushroom Skillet
This hearty one-pan wonder features vegan chicken and mushrooms in a rich, herb-packed, garlic-kissed sauce—completely plant-based and totally paleo-friendly.
Ingredients
- 1½ cups vegan chicken chunks soy-based or seitan
- 2 cups mushrooms sliced (cremini or button are fab)
- 2 tbsp olive oil
- 3 cloves garlic minced
- ½ medium onion finely diced
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- Salt and black pepper to taste
- ½ cup unsweetened almond milk
- 1 tbsp nutritional yeast
- Fresh parsley chopped (optional, but cute)
Instructions
- Heat olive oil in a skillet over medium heat. Flip your hair while it heats for added flavor.
- Sauté onion and garlic until fragrant—about 3 minutes. Your kitchen should smell like a five-star forest retreat.
- Toss in mushrooms, thyme, and rosemary. Cook until mushrooms soften and release their drama (aka moisture).
- Add vegan chicken and sauté for 5–6 minutes until lightly browned. Stir like you’re stirring tea on Instagram.
- Pour in almond milk and nutritional yeast. Simmer for 5 minutes until the sauce thickens into creamy perfection.
- Season with salt, pepper, and serve with fresh parsley if you're feeling extra.
Notes
📊 Nutritional Values (per serving)
- Calories: 245
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 20g
💪 Vitamins & Minerals (per serving)
- Vitamin B6: 30%
- Vitamin D: 15%
- Iron: 18%
- Vitamin C: 12%
- Magnesium: 10%
💁♀️ Notes & Tips to Elevate the Flavor
- Add a splash of white wine (the rest is for you).
- Swap parsley with fresh basil for a flavor glow-up.
- Want heat? Crushed red pepper gets the job done.
- Use baby bella mushrooms for richer taste.
- Serve over cauliflower rice or zucchini noodles to stay fully paleo and fabulously full.