Harvest Chicken and Vegetable Skillet
User Reviews
4.7
24 reviews
Excellent
Harvest Chicken and Vegetable Skillet
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Harvest Chicken and Vegetable Skillet has the perfect combination of savory and sweet flavors with an unexpected, but delicious use of cinnamon in the spice blend.
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Ingredients
- 4 lices Bacon chopped
- 1/2 pound chicken breast cubed, boneless skinless
- 3/4 cup yellow onion diced
- 1 1/2 cups butternut squash peeled and diced
- 2 cups Brussels sprouts halved
- 1 teaspoon garlic grated
- 1 teaspoon poultry seasoning
- 3/4 teaspoon ground cinnamon
- 1 apple diced, Granny Smith
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup chicken broth low sodium
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1/4 cup dried cranberries
- 3 tablespoons pecans roughly chopped, toasted
Instructions
- Heat skillet over medium heat and add in the chopped bacon. Cook the bacon until crisp and remove with a slotted spoon onto plate lined with paper towels. Reserve 1 tablespoon of the bacon grease and discard the rest.
- Turn the heat up to medium-high with the tablespoon of bacon grease in the skillet. Add in the cubed chicken and season with salt and pepper. Cook the chicken through, approximately 4-5 minutes, then remove onto the plate with the bacon.
- If needed add another 1-2 teaspoons of oil to the skillet, then add in the onion, butternut squash and Brussels sprouts. Season lightly with salt and pepper and sauté for approximately 10-12 minutes or until tender.
- Add in the garlic, poultry seasoning, cinnamon, apple. Stir together and cook for another minute.
- Add the chicken broth to the skillet and scrape the bottom with a wooden spoon to loosen any brown bits.
- Add the chicken and bacon back into the skillet, along with the dijon mustard and maple syrup. Stir together and cook another 2-3 minutes or until the sauce thickens a bit. Taste for seasoning.
- Remove from the heat and top with the dried cranberries and chopped pecans.
Notes
- To make this recipe paleo, simply leave out the dijon (or use a paleo compliant homemade version) and make sure your dried cranberries aren't sweetened with sugar.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
60mg
(20%)
Sodium
714mg
(30%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 714mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
24 reviews
Excellent
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