This is a traditional German dish I adapted to remove the high sodium culprits (which meant I had to remove the delicious, delicious bacon and their drippings 😭). But even though the bacon had to be sacrificed, this dish is still *plenty* hearty and flavorful, and would be perfect for a cool Fall day (not that we get many of those down here in New Orleans).
And in case you're a parent cooking for littles like me, the bite sized pieces are perfect for little hands to grab and munch, which makes this dish close to perfect since it includes protein, fruits, and veggies for them in one fell swoop!
Chicken, Apple, Sweet Potato, & Brussels Sprouts Skillet
Serves 4-6
- 2 tbsp avocado/olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 teaspoon freshly ground black pepper
- 3 cups raw Brussels sprouts, quartered
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
- 1 medium onion, chopped
- 2 tart apples, peeled, cored and cut into 3/4 inch cubes
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1 cup warm water + 1 tbsp melted unsalted butter (this is a sodium-free substitute for chicken broth)
- Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
- Pour in remaining 1 tbsp avocado/olive oil and allow to heat until thin and runny. Add Brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
- Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the water/butter mixture. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup water/butter mixture. Cook until heated through, about 2 minutes.
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