Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts
User Reviews
0
0 reviews
Unrated
Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts
Report
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!
Share:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound chicken breast cut into 1/2-inch cubes, boneless, skinless
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper ground
- 4 lices Bacon chopped, thick-cut
- 3 cups Brussels sprouts trimmed and quartered (about 3/4 pound)
- 1 sweet potato peeled and cut into 1/2 inch cubes (about 8 ounces, medium
- 1 onion chopped, medium
- 2 apple peeled, cored and cut into 3/4 inch cubes, Granny Smith variety
- 4 cloves garlic minced (about 2 teaspoons)
- 2 teaspoons thyme or 1/2 teaspoon dried thyme, chopped fresh
- 1 teaspoon ground cinnamon
- 1 cup chicken broth divided, reduced-sodium
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
Show Details
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%)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
