Fall Harvest Skillet
The vegetables in this dish just scream fall! Apples, onions, and sweet potatoes come together for a mouth-water one pan meal.
Equipment
- large skillet
Ingredients
- 1 tbsp olive oil
- 1 lbs. chicken breast cut into 1/2" cubes
- 4 slices thick cut bacon
- 12 oz Brussel Sprouts trimmed and quartered
- 1 medium sweet potato peeled and cu into 1/2" cubes
- 1 medium onion chopped
- 2 apples, I like Granny Smith peeled, cored, and cubed
- 4 cloves garlic minced
- 1/2 tsp thyme
- 1 tsp cinnamon
- 1 cup broth divided
- salt and pepper to taste
Instructions
- Heat the olive oil in a large, nonstick or cast iron skillet over medium high.
- Season the chicken with salt and pepper. Add to skillet and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.
- Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate
- Discard all but 1 1/2 tablespoons bacon fat from the pan and increase heat back to medium high.
- Add Brussels sprouts, sweet potato, and onion to skillet. 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.
- Return chicken to the skillet with remaining chicken broth. Cook until heated through, about 2 minutes.
- Transfer to serving dish. Sprinkle bacon on top of chicken and vegetables. Serve hot.
Notes
This recipe is 6 Green, 4 Blue, and 3 Purple WW Points.
Bacon often has additives and sugar. Check ingredients if following Whole30 or similar clean eating program.
Omit onions for nightshade free version,