Harvest Skillet Chicken with Apples, Brussels Sprouts and Sweet Potatoes

• Gluten free
• Paleo

• Meat

  • 4 slices Bacon
  • 1 lb Chicken

• Produce

  • 2 Apples
  • 1 lb Brussels sprouts
  • 4 cloves Garlic
  • 1 Onion
  • 1 Sweet potato
  • 2 tsp Thyme

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 2 tbsp Maple syrup
  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1 Salt and pepper

Found on closetcooking.com

Description

Ingredients

• 4 slices bacon, cut into 1/2 inch pieces
• 1 pound chicken, cut into bite sized pieces
• 1 onion, diced
• 1 sweet potato, peeled and diced
• 1 pound brussels sprouts, trimmed and halved or quartered
• 4 cloves garlic, minced (about 2 teaspoons)
• 2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
• 2 apples, diced
• 1 cup chicken broth
• 2 tablespoons whole grain mustard
• 2 tablespoons maple syrup
• salt and pepper to taste

Directions

• Cook the bacon in a large skillet over medium-high heat and set aside, reserving the bacon grease in the pan.
• Add the chicken to the pan and cook until lightly golden brown, about 6-8 minutes, before setting aside.
• Add the onion, sweet potato and brussels sprouts and cook until just tender, about 10-15 minutes before adding the garlic, thyme and apples and cooking until fragrant, about a minute.
• Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon while the broth sizzles.
• Add the bacon, chicken, mustard, maple syrup and salt and pepper and cook until the sauce thickens a bit, about 2-3 minutes.

Nutrition