Try this Harvest chicken recipe, or contribute your own.
Suggest a better descriptionDirections:
Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher 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 chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, 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). Discard all but 1 1/2 tablespoons bacon fat from the pan.
Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, 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 bacon and serve warm.
Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.
All images and text ©Erin Clarke/Well Plated.
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Serving Size: 1 (852g) | ||
Recipe Makes: 1 | ||
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Calories: 838 | ||
Calories from Fat: 461 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 76.2mg | 23 % | |
Sodium 2772.1mg | 96 % | |
Potassium 1278.7mg | 34 % | |
Total Carbohydrate 80.3g | 24 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 66.2g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 838
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