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:
- 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 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.
Quick Tip: Not a fan of pork? Just swap out for turkey bacon.
Recipe and image courtesy of Erin at Well Plated.