Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts

Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts

from wellplated.com
Side Dish
50 min
4 servings
397 kcal / serving

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!

Ingredients

  • 1 tablespoonextra-virgin olive oil
  • 1 poundboneless, skinless chicken breasts (cut into 1/2-inch cubes)
  • 1 teaspoonkosher salt (divided)
  • ½ teaspoonground black pepper
  • 4slices thick-cut bacon (chopped)
  • 3 cupsbrussels sprouts (trimmed and quartered (about 3/4 pound))
  • 1 mediumsweet potato (peeled and cut into 1/2 inch cubes (about 8 ounces))
  • 1 mediumonion (chopped)
  • 2granny smith apples (peeled, cored and cut into 3/4 inch cubes)
  • 4 clovesgarlic (minced (about 2 teaspoons))
  • 2 teaspoonschopped fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 teaspoonground cinnamon
  • 1 cupreduced-sodium chicken broth (divided)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.