HARVEST CHICKEN SKILLET

Even though the weather is still 80 degrees here in the Midwest, it hasn’t stopped me from enjoying new fall recipes- and this harvest chicken skillet has all the fall vibes. Loaded with sweet potatoes, brussel sprouts, bacon, and sautéed apples- this dish is sure to put you in a pumpkin pickin’ mood!

INGREDIENTS:

• 1 lb boneless skinless chicken breast, cut into 1/2” cubes

• 1 small white onion, chopped

• 4 slices bacon, chopped

• 1 cup diced sweet potato

• 1 cup brussel sprouts, trimmed and quartered

• 1 Granny Smith apple, diced

• 1 cup chicken broth

• 2 tbsp minced garlic

• 1 tbsp olive oil

• 2 teaspoons fresh thyme

• 1 teaspoon cinnamon

• Salt and pepper

DIRECTIONS:

1. In a large skillet, heat olive oil over medium high heat.

2. Season chicken breast with salt and pepper, and cook until golden brown- about 5 minutes. Set aside.

3. Reduce heat to medium low, and add chopped bacon to the skillet. Cook until browned. (I prefer turkey bacon, but use whatever you like!) When using regular bacon, transfer from your skillet with a slotted spoon, and set onto a paper towel.

4. Turn heat back to medium high, and add brussel sprouts, sweet potato, onion, salt and pepper. Cook until tender, about 10 minutes.

5. Stir in the apples, cinnamon, and garlic. Cook for about 30 seconds, then add in 1/2 of the chicken broth. Bring to a boil and cook until broth is evaporated.

6. Add the reserved chicken, bacon, and remaining chicken broth. Cook until heated through.