Special THANK YOU to Kari for sharing today’s recipe!!
Chicken, Sweet Potato, and Apple Skillet
WORK TIME: 30 MINUTES / TOTAL TIME: 35 MINUTES / SERVINGS: 4
1 lb boneless, skinless chicken breasts, cut into 1/2″ cubes
4 tsp olive oil
3 slices 30% less fat center cut bacon (we used Oscar Mayer), chopped
1 1/2 c Brussels sprouts, trimmed and quartered
1 med sweet potato (8 oz), peeled and cut into 1/2″ cubes
1 med onion, chopped
2 Golden Delicious apples, peeled, cored, and cut into 3/4″ cubes
4 cloves garlic, sliced
1 tsp chopped fresh thyme or 1/4 tsp dried
1/4 tsp ground cinnamon
1 c reduced-sodium chicken broth
1/8 tsp salt
1. SEASON chicken lightly with salt. Heat 2 teaspoons of the oil in
large nonstick frying pan or cast-iron skillet over medium-high heat.
Add chicken and cook until lightly browned and cooked through, about 5
minutes. Transfer to plate.
2. RETURN pan to heat and add remaining 2 teaspoons oil. Stir in bacon
and cook until starting to brown, about 2 minutes. Add Brussels
sprouts, sweet potato, and onion. Cook, stirring occasionally, until
crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and
cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a
boil, and cook until evaporated, about 2 minutes. Add reserved chicken
and remaining 1/2 cup broth. Season with the salt and black pepper as
needed. Cook until hot, about 2 minutes.