Welcome back. It’s been a while since I’ve been on the blog. Jon and I are back in Istanbul and getting into the swing of a new basketball season. That also means, me trying to create healthy, well-rounded and yummy meals for us to fuel our bodies and also enjoy. I did an Insta-story of the ‘Harvest Skillet’ recipe I made and so many of you messaged me for the recipe. I thought I would share!
I cook a lot and I enjoy to! It’s fun to create my own meals but much of the time I get ideas from Pinterest, or other websites. I usually end up changing/adapting them to our preferences or what is accessible, but they are great inspiration non the less! For this Harvest Skillet I really didn’t change too much. It’s a great recipe from wellplated.com! I used Lawry’s Salt to add more flavor, mushrooms because we like them, and the cooking order of a few things. The flavors are sooo good and it makes me excited for more fall-tasting meals.
Let me know if you all would like to see more of this on the blog! For me, it’s super helpful when real people try these Pinterest recipes to see if they turn out. For us, we’ll have this for dinner again this autumn.
A healthy, super flavorful meal all in one pan!
- 1 tablespoon olive oil
- 1 lb. chicken breast, cut into bite size cubes
- 1 teaspoon salt (I used Lawry's Sesasoned Salt to add a bit more flavor)
- 1/2 teaspoon black pepper
- 4 slices of bacon
- 1 medium sweet potato, peeled and cubed (the smaller the pieces, the faster they cook)
- 3 cups brussel sprouts, trimmed and quartered
- 2 cups mushrooms, chopped
- 1 medium yellow onion, chopped
- 1 Granny Smith apple, chopped
- 4 garlic cloves, minced
- 1 teaspoons of fresh thyme, additional for garnish
- 1 teaspoon of ground cinnamon
- 1 cup chicken broth, divided
- Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, season with 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 bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. 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). Keep the bacon fat in the pan.
- Increase skillet heat back to medium high. Cook the onion and garlic for a couple minutes, then add Brussels sprouts, sweet potato, mushrooms, 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, chopped bacon and serve warm.
- Photos from wellplated.com
Adapted from wellplated.com
Caitlin Alaina http://www.caitlinalaina.com/