Blackened Chicken and Brussels Sprouts Skillet
INGREDIENTS:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes
1 teaspoon kosher salt divided
1/2 teaspoon black pepper
4 slices thick-cut bacon chopped
3 cups Brussels sprouts trimmed and quartered (about 3/4 pound)
1 medium sweet potato peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion chopped
2 Granny Smith apples peeled, cored and cut into 3/4 inch cubes
4 cloves garlic minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth divided
DIRECTIONS:
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 drippings 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 …
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button