Foodie Friday: Easy Chicken Skillet
October 02, 2020 |
Happy Foodie Friday everyone! Today we have an easy chicken skillet dinner that is Paleo and Whole 30 approved!
This recipe is packed with fall flavors and has almost every food group incorporated in it making it a beautifully balanced meal. The other great thing about this recipe is you don’t have to stick with the same vegetables to make it turn out great. You can adjust things accordingly to match you or your families favorite vegetables and the recipe will still workout great!
• 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
• 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.