This time of year always seems to get really hectic. With all the other things going on during the holiday season, easy dinners are high on my priority list.
Another thing I’m looking for is healthy meals. I’m all about the Christmas treats and yummy special meals, so that makes it all the more important that we eat healthy as often as we can to try to stay on track.
This meal fits both those criteria. It honestly came out of necessity. I needed to clean out my fridge so I just sort of threw a bunch of ingredients in a skillet and crossed my fingers. I’m so glad it worked because this was delicious! My husband requested it immediately be added to our regular rotation!
Chicken & Harvest Veggie Skillet
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cubed, seasoned with salt and pepper
4 slices of bacon, cut into pieces
1 medium sweet potato, cubes
3/4 pound Brussels sprouts, trimmed and quartered
1/2 diced Onion
4 cloves garlic, minced
2 Granny Smith Apples, cores and cubes
2 teaspoon fresh thyme, minced (or 1 teaspoon dried)
1 cup chicken broth
3 tablespoons Dijon mustard
1-2 tablespoon apple cider vinegar
2-3 tablespoons olive oil
Salt and pepper
In a skillet, brown you chicken in some olive oil until just cooked through. Remove from the skillet to a paper towel-lined plate.
In the same skillet, cook your bacon until crispy. Remove to a lined plate.
To bacon grease, add the onion, garlic, sprouts, and sweet potato and cook until slightly softened.
Add the thyme, salt and pepperto taste, and apple and cook until softened and the rest of the veggies are slightly browned.
Add the chicken broth and bring to a boil. Reduce heat and let the broth evaporate. It will only take a few minutes.
Add the chicken and bacon back to the skillet. Toss the whole mixture with the Dijon vinaigrette.