Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet (GF)

Ingredients:

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and reduce into half inch cubes (about eight oz.)
• 1 medium onion, chopped
• 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
• 1 pound boneless, skinless chook breasts, reduce into half of-inch cubes
• 1 teaspoon kosher salt, divided
• half teaspoon black pepper
• four slices thick-reduce bacon, chopped
• 3 cups Brussels sprouts, trimmed and quartered (about three/four pound)
• 2 teaspoons chopped fresh thyme or half teaspoon dried thyme
• 1 teaspoon floor cinnamon
• 4 cloves garlic, minced (about 2 teaspoons)
• 1 cup decreased-sodium chook broth, divided

Directions:

1. Heat the olive oil in a large, nonstick or forged iron skillet over medium high, till warm and shimmering. Add the chicken, half teaspoon kosher salt, and black pepper. Cook till gently browned and cooked thru, about 5 mins. Transfer to plate covered with paper towels.
2. Reduce skillet warmness to medium low. Add the chopped bacon and cook dinner until crisp and brown and the fat has rendered, approximately 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-coated plate (I surely laid some other paper towel on pinnacle of the plate with the bird, then stacked the bacon on that). Discard all but 1 half tablespoons bacon fats from the pan.
3. Increase skillet warmness back to medium high. Add Brussels sprouts, sweet potato, onion, and ultimate 1/2 teaspoon salt. Cook, stirring once in a while, until crisp-smooth and the onions are beginning to look translucent, approximately 10 mins.
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 till evaporated, about 2 mins. Add the reserved bird and final half cup broth. Cook until heated via, about 2 minutes. Stir in reserved bacon and serve heat.
5. Store leftovers inside the refrigerator for up to a few days (the bacon will soften relatively, but the meal continues to be yummy). Reheat gently in the microwave with a splash of fowl stock to keep it from drying out.

Source : https://www.wellplated.com/chicken-apple-sweet-potato-and-brussels-sprouts-skillet/print/

Tweet