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Harvest Chicken Skillet

Posted by: Rachel Whitlock on 9/29/2016 11:28:53 AM

An all-inclusive meal or tasty side dish with lots of seasonal vegetables

Servings: 4-6

Ingredients: 

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 4 slices bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered 
  • 1 sweet potato, peeled and cut into 1/2 inch cubes
  • 1 onion, chopped
  • 2 Granny Smith apples, peeled, cored, and cut into 3/4 inch cubes
  • 2 tsp minced garlic
  • 1/2 tsp dried thyme
  • 1 tsp ground cinnamon
  • 1 cup low-sodium chicken broth, divided
Directions: 
  1. Heat olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce heat to medium low. Add the bacon and cook until crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels and discard all but 1 1/2 teaspoons bacon fat. 
  3. Increase heat back to medium high. Add Brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes. 
  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.
Nutrition facts: 
(as serving 6 people)
Calories: 241
Fat: 8 g
Protein: 19 g
Sodium: 259 mg
Added sugar: 0 g

Recipe source: slightly modified from Well Plated

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