Last week, my aunt from Maine flew down to visit my mom in Virginia.
I was a little jealous. My aunt is one of the most amazing people I know and certainly one of the strongest women (aside from my mom) in my life.
They had four days filled with fun sister time (again, I was a little jealous). They walked through a designer house, took in the sights and sounds of Richmond, and finally went to western Virginia to visit some historical sites and go apple picking.
Going apple picking is one of my favorite memories from this time of year in Virginia. We did it as a family growing up, but I even went a few times in college, since the picturesque mountain where the orchard was located was also close to the school I attended.
The cool air, crisp fruits and distinctly fall aromas made for the perfect day. There’s nothing like apple picking in the fresh air except maybe turning those apples into delicious treats. This dish combines protein, good fiber, and a ton of vitamins and nutrients in one quick and easy skillet dinner.
Autumn in a Skillet
1 Tbs olive oil
1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 tsp kosher salt, divided
1/2 tsp black pepper
4 slices bacon, chopped
3 cups Brussels sprouts, trimmed and quartered
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4-inch cubes
4 cloves garlic, minced
2 tsp chopped fresh thyme or 1/2 tsp dried thyme
1 tsp ground cinnamon
1 cup reduced-sodium chicken stock, divided
Heat olive oil in a large cast-iron skillet until fragrant and shimmering. Add chicken, salt and pepper. Cook until lightly browned and cooked through. Remove from skillet and set aside.
Reduce heat to medium. Add the bacon; cook until the bacon is crisp. Remove from the skillet with a slotted spoon, and add to the same plate as the chicken.
Turn the heat to medium-high. Add Brussels sprouts, sweet potatoes and onions. Cook and stir until the vegetables are crisp-tender and the onions are translucent. Stir in the apples, garlic, thyme and cinnamon. Stir in 1/2 cup of the broth. Bring the broth to a boil, stirring often, and cook down until the broth has evaporated. Add in chicken, bacon and the remaining 1/2 cup of broth. Cook until heated through, about 2 minutes. Serve immediately.
Serves 4 to 6
Nutritional Information: Calories Per Serving: 425, Fat: 20 g (6 g Saturated Fat), Cholesterol: 106 mg, Sodium: 1250 mg, Carbohydrates: 25 g, Fiber: 6 g, Sugar: 10 g, Protein: 38 g.
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