Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet
Prep Time
25 mins
Cooking Time
25 minutes
Yields
4 servings
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, - cut into 1/2-inch cubes
1 teaspoon kosher salt - divided
1/2 teaspoon black pepper
4 slices 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
Directions
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 fat 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 ofthe 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
Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.
Serving: 1 (of 4), Calories: 435kcal, Carbohydrates: 30g, Protein: 32g, Fat: 21g, Saturated Fat:6g, Cholesterol: 96mg, Potassium: 1024mg, Fiber: 7g, Sugar: 14g, Vitamin A: 5252IU,Vitamin C: 67mg, Calcium: 69mg, Iron: 2mg
Credit
Erin Clark / Well Plated
https://www.wellplated.com/chicken-apple-sweet- potato-and-brussels-sprouts-skillet/