Happy First Day of Autumn! Bring on the brisk air, cider & donuts, changing leaves… Fall is such a vibrant season. The tastiest recipes come in the Fall, too. This recipe is one you’re going to want to have weekly. Sam and I are finally getting into a routine that works for us. 6am workouts, 8am studying/eating, working from 10-6, and then dinner and more studying! It gets busy, so this one pan/skillet recipe is a life savor. Plus, easy clean-up. WINNING. Sam and I try to eat Whole 30-ish most of the time, so yes, this recipe is #Whole30Approved.
I always make a lot of everything so that Sam and I can put it in tubberware and eat it for the next few days, so feel free to adjust the measurements. I know you’ll love this dish. It just tastes like Fall. The apples make it sooooo delicious. It’s hearty, but refreshing. I hope you enjoy it as much as we do!
A few tips:
- Fresh is always better when it comes to anything, but especially herbs! If you can get some fresh thyme – do it.
- Chopping, peeling, and cubing can take some time for the veggies and meat. I recommend buying already peeled/cut veggies to save you some time in the kitchen!
P.S. We’ll be eating this while watching the MSU vs. Wisconsin game this Saturday! GO GREEN.
- 1 Tablespoon olive oil
- 1lb boneless, skinless chicken breasts, cut into cubes
- 3 cups Brussels sprouts, trimmed and quartered
- 1 medium sweet potato, peeled and cut into cubes
- 1 medium onion, chopped
- 2 Granny Smith apples, peeled, cored and cut into cubes
- 4 cloves garlic, minced (~2 teaspoons)
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme (fresh is always better though!!)
- 1 teaspoon ground cinnamon
- 1 cup reduced-sodium chicken stock, divided
- Salt, to taste
- Black pepper, to taste
- Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and simmering.
- Add the chicken, salt, and black pepper. Cook until lightly browned and cooked through - ~5 minutes. Transfer to plate lined with paper towels.
- Add Brussels sprouts, sweet potato, onion, and a pinch of salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes. *Cover with a lid, it softens faster.
- Stir in the apples, garlic, thyme, and cinnamon. Cook for ~1 minute, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, ~2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, ~2 minutes.
- Serve immediately and ENJOY! <3
- Cutting, peeling, and cubing the veggies/meat can take awhile. I recommended buying already cut veggies to cut down on prep time!