Chicken & Brussels Sprouts Skillet Supper

This paleo chicken skillet is loaded with flavors you will love, including bacon, sweet potato, apple and more!

Chicken & Brussels Sprouts Skillet Supper

Prep Time10

Cook Time25

Total Time35

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

6 slices thick-cut bacon (I prefer beef bacon) cut into 1/2 inch pieces (SEE NOTE BELOW)
1 medium sized onion diced
1 large boneless, skinless chicken breast cut into 1/2 inch pieces
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 c Brussels sprouts washed, trimmed, and cut into quarters
1 sweet potato peeled and cut into 1/2 inch pieces
1 Granny Smith apple cored and cut into 1/2 inch pieces. I do not peel them, but you can if you prefer
3 cloves garlic minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dry thyme leaves
½ teaspoon cinnamon
1 c chicken broth

Instructions

To begin, sauté the bacon and onion together in a large skillet over medium low heat until the bacon is golden and the onions are tender. Using a slotted spoon, scoop those to a plate lined with paper towels. Set it aside for now.
You want about 2 tablespoons of the bacon drippings in the skillet. Remove any excess.
Sprinkle the diced chicken with the salt and pepper.
In the same skillet, cook the chicken in the bacon drippings over medium heat until opaque.
Add in the Brussels sprouts and sweet potato. Give them a stir and cook for about 8-10 minutes.
Stir in the apples, garlic, thyme, cinnamon, and chicken broth. Bring this all to a boil, reduce the heat to a simmer, and cook until the sweet potatoes are fork tender.
Stir in the bacon and onions.
Enjoy!

Notes

If you are using beef or turkey bacon (as I prefer) add a tablespoon of good cooking fat, such a butter or duck fat. Beef and turkey bacon are very lean and will not provided the drippings you'll need for the recipe.

See This Recipe:

https://cosmopolitancornbread.com/chicken-and-brussels-sprouts-skillet-supper/

Nutrition