When the seasons begin to change it is super important to begin utilizing vegetables that are being harvested during the season. This recipe is a take on the whole, one sheet pan meals, but instead, it’s all done in a big cast-iron skillet. The recipe comes from Well Plated, and it is perfect for work lunches. The recipe does call for bacon, but I took it out. Bacon can overpower a lot of dishes and this being with seasonal vegetables I wanted them to shine!
- 1TBSP Olive Oil
- 1 LB Chicken Breast, cut into bite sized cubes
- 1 TSP Kosher Salt
- 1 TSP Black Pepper
- 3 Cups Brussel Sprouts, quartered
- 1 Medium Sweet Potato, peeled and cut into cubes
- 1 Medium Onion, chopped
- 2 Granny Smith Apples, peeled, cored, and cut into 3/4 inch cubes
- 4 Garlic Cloves, minced
- 1/2 TSP Dried Thyme
- 1 TSP Ground Cinnamon
- 1 Cup Reduced Sodium Chicken Brother
Let’s Get Cooking
In a large skillet, heat the olive oil. Once hot add in the chicken + salt + pepper. Cook until all the chicken is browned. Remove from the skillet and place on paper towels.
Reduce the heat to low and add in a little extra olive oil. Add in the brussels sprouts + sweet potatoes + onion + salt. Cook until the onions begin to get translucent.
Stir in the apples + garlic + thyme + cinnamon. Mix well and then add in half of the broth. Cook until it evaporates, add in the remaining broth, and cook for about 2 more minutes.
Serve on its own or over rice.
Made with Love,