Monday, December 11, 2017

Chicken, yams, Brussels sprouts and apples


Sometimes when I'm feeling adventurous, I make a list of a few ingredients I have on hand, and Google recipes to see what I can make for dinner. Okay, so I'm not being adventurous, I'm just very disorganized, and don't have a clue what to make for supper.

Tonight I had chicken breasts, Brussels sprouts and yams. This would be a great start for those sheet dinners, which are really good, but I thought I'd look for something different.

Here's the recipe I found on WellPlated.com.  It was really tasty! It's also "Paleo" if that's your cup of tea.


Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

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

Directions:

  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.

Bon appetit!

5 comments:

Melinda said...

This would be right up Mr. Ken's alley.

I'm sure it was tasty though.

M : )

Dewena said...

This looks wonderful! I've always had to force myself to eat Brussels sprouts but I know they are so good for you so I keep on trying different recipes. Those ingredients would be good in a sheet pan meal.

Cherdecor said...

That looks absolutely delicious! I never thought of Googling things I have on hand. Thanks for the tip!

Susanne said...

This looks so good. I'll be trying it in the next couple of days!

Mereknits said...

That looks so delicious and I don't even like Brussel sprouts!