Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts
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Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts
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With sweet potatoes, apples, Brussels sprouts and bacon, this healthy Paleo and Whole30 approved chicken skillet is packed with flavor and delivers every food group in one pan!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 4 lices thick-cut bacon chopped
- 3 cups Brussels sprouts trimmed and quartered (about 3/4 pound)
- 1 medium sweet potato peeled and cut into 1/2 inch cubes (about 8 ounces)
- 1 medium onion chopped
- 2 Granny Smith apples peeled, cored and cut into 3/4 inch cubes
- 4 cloves garlic minced (about 2 teaspoons)
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup reduced-sodium chicken broth divided
Instructions
- Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
- Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon drippings from the pan.
- Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
- Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. The bacon will soften a little, but it will still be yummy.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave, adding a splash of chicken stock to keep it from drying out.
Nutrition Information
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Serving
1(of 4)
Calories
397kcal
(20%)
Carbohydrates
35g
(12%)
Protein
31g
(62%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
87mg
(29%)
Potassium
1089mg
(31%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
8656IU
(173%)
Vitamin C
68mg
(76%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 397kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Potassium | 1089mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 8656IU | 173% |
| Vitamin C | 68mg | 76% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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