Fall Into Love With These Favorite Flavors.

I cook for a family where one of the little boys is super picky. I mean SUPER picky, but the crazy thing it, he loves Brussel sprouts. So while he might not love the homemade lasagna with fresh marinara sauce I make or even the rice and chicken casserole, I know he is going to love this dish. The fact it also has sweet potato and apples in it is a huge plus because maybe, just maybe he might realize how tasty those are as well.  For those who have a big group coming over for dinner, this makes a great option because of different food allergies. No wheat, no dairy, NO problem!

Fantastic Fall Skillet Dinner

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:

    1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering.
    2. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes.
    3.  Transfer to plate lined with paper towels.
    4. Reduce skillet heat to medium low.
    5.  Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.
    6. 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.
    7. 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.
    8. 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.
    9.  Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes.
    10.  Stir in reserved bacon and serve warm.

 

Quick Tip: Not a fan of pork? Just swap out for turkey bacon.

Recipe and image courtesy of Erin at Well Plated.

 

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