Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples #onepot #dinner

Gather Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples—one of the main five most well known formulas on my site—is a skillet supper formula that occurred because of a shot experience at Trader Joe's. Had it not been for a serendipitous presentation in the wine passageway, this pearl of a formula may have been lost for eternity.

The first form of Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples initially showed up in my formula documents four years prior, when I was all the while snapping aimless formula photographs with my non-advanced mobile phone. I took these photographs under our murky orange kitchen light 30 seconds before supper. I at that point coolly transferred the formula to the interwebs and cheerfully came my nourishment blogger way. The photographs were a long way from alluring (see with your own eyes—I incorporated the first at the base of this post for successors), and I accepted nobody at any point truly got around to cooking it.

Quick forward a couple of years and a couple of hundred formulas later, and I had everything except overlooked this Harvest Chicken Skillet existed.

We've eaten this chicken skillet so often since that run-in at Trader Joe's, I trustworthiness don't have the foggiest idea how I overlooked it in any case. It includes the majority of my preferred fall fixings—sweet potatoes, apples, Brussels grows, and a dash of cinnamon—alongside one of my preferred all year fixings, BACON. I adore that it's made in single dish, is solid and filling, and warms well as well.

With sweet potatoes, apples, Brussels sprouts and bacon, this solid Paleo and Whole30 endorsed chicken skillet is pressed with flavor and conveys each nutrition type in one container!

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Ingredients

•  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

Instructions

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. 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.
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. 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.
5. Recipe Notes
6. Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.

For more detail : bit.ly/2nO3Stb

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