Sweet potatoes, apples, Brussel sprouts and bacon....SO good and flavorful!
Packed with flavor, protein and TONS of healthy veggies! A GREAT cool weather meal!
Full recipe in video below
RECIPE:
1 tablespoon oil
1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
4 slices center 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 cinnamon
1 cup reduced-sodium chicken broth
Heat the olive oil in a large 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 drippings 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.
4 Servings:
205 Calories
6g Fat
21g Carbs
38g Protein
Recipe inspiration from wellplated.com