If you’re ready to jump right into all things fall and the start of cooler weather – this recipe is for you! It’s easy to prepare for a 30-minute weeknight dinner, and the smells alone will guarantee this dish a spot in your recipe rotation this season.
Combine hearty vegetables, Granny Smith apples, and fragrant spices like cinnamon, garlic, and thyme together with chicken to make this savory, harvest skillet. Sweet potatoes, Brussels sprouts and quinoa are all high in fiber and help make this dish filling. Apples are not only in season this time of year, but they add a nice sweetness to this recipe as well. Serve with quinoa for a perfect fall meal that the whole family will enjoy. Cooking for one? Make up this entire recipe and meal prep for the week – these leftovers reheat well!
Harvest Chicken And Vegetable Skillet
Download the full recipe here.
Yield: 5 servings
Ingredients:
2/3 cup dry quinoa
1 1/3 cups water
1/4 teaspoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon black pepper
3 cups Brussels sprouts, trimmed and quartered
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4-inch cubes
4 garlic cloves, minced
2 teaspoons fresh thyme, chopped
2 teaspoons ground cinnamon
1 cup low-sodium chicken broth, divided
Directions:
Place quinoa and water in a medium saucepan and place over high heat until boiling. Reduce heat, cover, and simmer until quinoa is fully cooked, about 15-20 minutes.
Heat olive oil in a large skillet over medium high heat. Add the chicken and black pepper and sauté until lightly browned and cooked through, about 5 minutes. Transfer chicken to a plate lined with paper towels.
Add Brussels sprouts, sweet potato, and onion to skillet. Cook, stirring occasionally, until sprouts are crisp-tender and onions appear translucent, about 15 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in ½ cup of broth. Bring to a boil and cook until liquid has evaporated, about 2 minutes. Add the reserved chicken and remaining ½ cup broth. Cook until heated through, about 2 minutes.
Nutrition information per serving: 380 calories; 6 grams fat; 1 gram saturated fat; 75 mg cholesterol; 140 mg sodium; 47 grams carbohydrates; 9 grams fiber; 35 grams protein
Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
