This Creamy Harvest Skillet is a quick 20 minute dinner that is Whole30 compliant and delicious!

This Creamy Harvest Skillet is a quick 20 minute dinner that is Whole30 compliant and delicious!

I am so excited to share this incredibly easy, nutritious and delicious recipe with you today!!  Last week I tested out smoking a turkey on our traeger (recipe coming next week), so we had tons of leftover turkey to use up.   I was thinking “hmmm I just want to make something easy in a skillet with a creamy sauce!”  And so that is what I did.  All you have to do for this dish is cook some onion, sweet potato and green beans, remove them for a minute while you add in your sauce and thicken it, then add them back in with your protein!  When I first made this I used our leftover turkey but then When I recreated it to take photos I used a rotisserie chicken and it worked super well too.

This dish is Whole30 compliant and is great as it is in a bowl, but if you wanted to add more to it, Matt said he thought it would be great served over mashed potatoes or if you were not trying to whole30 at all, served over some biscuits! Now that sounds incredible.  I also took leftovers of this skillet and chopped them up, then mixed them with some mayo to make a chicken said that ruthie loved.  I put it in a melt with cheese and bread but she opened it up and just ate the chicken salad part and no bread! Shocking I know, but it show you how great it is right?

This Creamy Harvest Skillet is a quick 20 minute dinner that is Whole30 compliant and delicious!

I can’t wait to hear what you think of this beyond simple meal!!

This Creamy Harvest Skillet is a quick 20 minute dinner that is Whole30 compliant and delicious!

Pin the image below to save this Creamy Harvest Skillet for later! (and to help me out) 🙂

This Creamy Harvest Skillet is a quick 20 minute dinner that is Whole30 compliant and delicious!

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Creamy Harvest Skillet {Whole30}

  • Author: Kelsey
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Ingredients

  • 2 tbsp oil
  • ½ cup chopped onion
  • 2 cups chopped sweet potato
  • 2 cups chopped green beans
  • 2 tbsp arrowroot
  • 1 ½ cups chicken stock
  • ½ cup coconut milk
  • 1 tsp chopped fresh sage
  • ½ tsp tarragon 
  • ½ tsp garlic powder
  • Dash of nutmeg
  • Salt and pepper
  • 3 cups chopped or shredded turkey or chicken*

Instructions

  • Place a pan over medium heat and add 2 tbsp oil to the pan.  Once the pan is warm, add in onion and sweet potatoes. Cook, stirring occasionally for 5 minutes.
  • Add green beans to the pan and cook for another 5 minutes, covered, stirring occasionally for 5-7 more minutes or until sweet potatoes are fork tender.
  • Once veggies are cooked, remove them from the pan into a bowl and set aside. 
  • In a bowl or pyrex measuring cup combine arrowroot powder, chicken stock, coconut milk, sage, tarragon, garlic powder and nutmeg and stir to combine.
  • Pour the mixture into the still hot pan and cook while whisking for about 1 minute until the sauce has thickened.
  • Add back in the veggies and add the turkey or chicken then season to taste with salt and pepper.
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