Dill Chicken and Potato Skillet

Doggone it…

Yeah. That’s how my Tuesday went! We have a large dog. Well, I guess technically he is in the medium to large sized dog family. He is around 80 pounds…. and he’s part bloodhound. The part about him being a bloodhound mix is quite important because he can literally smell a crumb under the kids bed from last week. He’s quite persistent too. During quiet time today, both of my kids were in 1 room playing together and having a snack, and my son decided to open the door. Four times. Guess what happened each time. Yep, Duke got in, ran straight for the snacks and tried to gobble it up as quickly as he could and tried to shove himself under my daughters bed to get all of the extra crumbs. I had to run from my room where I had a pile of laundry in my lap, each time, and pull the 80 pound dog off of the snacks and drag him out of the room. I’m going to get some serious Madonna arms!!! HA! It’s like, son, can you not see that if you open the door, your NATURAL CONSEQUENCE is: the dog will eat your food. And of course my son looks at me with a blank stare and says “Duke eat my food!”. Um. Yes, yes he did. Wow.

So, this is what happens every night when I make dinner:


After he gets in trouble around 10 to 15 times for trying to stick his nose in dinner, he will finally sit down on that rug, completely in my way, and lay there while I make dinner. 🙂 He likes to smell it I assume.

Last night I was craving beets and potatoes. Weird craving? Not sure! But it sure sounded good!



4 large yukon gold potatoes
10-12 organic baby carrots cut in half
3 frozen chicken tenderloins (for 2 people… I use 1.5 per person.)
1 small bunch fresh flat leaf parsley
2 TB olive oil
1 TB unsalted butter
3/4 cup FF low sodium free range chicken broth
1/4 sweet onion diced
1 small piece of bacon chopped
Optional: Can of beets… YUM! 🙂

Dill Seasoning: (Mix together in a small bowl and set aside)
2 tablespoons Italian seasoning
2 teaspoons dried dill
2½ teaspoons garlic powder
2¼ teaspoons kosher Himalayan sea salt
2 teaspoons onion powder
1 teaspoon granulated sugar
½ teaspoon ground black pepper
½ teaspoon paprika
ÂĽ teaspoon cayenne pepper



Partially peel the potatoes… I peel just the “eyes” out of the potatoes, and then dice. Drizzle the olive oil into a large skillet, and heat up at med. high. Place the potatoes, bacon and carrots into the skillet and place lid on. After about 5 minutes, when the potatoes might start sticking to the bottom of the pan, add the diced onions and chicken broth and stir around to “unstick” all of the ingredients, and sprinkle 1/3 of the above seasoning (that you mixed and set aside) over the potatoes and replace the lid. In a separate skillet, place 1 TB olive oil and the 3 (or more) chicken tenderloins and 1/3 of the dill seasoning sprinkled generously over both sides of the tenderloins. Cook on medium to medium high for approximately 8-10 min. per side until there is no pink left in the middle. (This is from frozen). While the chicken is cooking, sporadically stir the potatoes and carrots, adding more seasoning as desired. When the carrots are mostly soft with a bit of crunch, they are done (about 20 minutes)! Add 1 TB butter, melt in, stir around and serve with the chicken, and some slices of beets if so desired! Garnish with fresh chopped parsley and ENJOY!

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