Sweet and Savory Skillet Sauté
In the mood for something sweet and salty? This recipe is just what you need. Easy to make in bulk, eat hot or cold and feature as the main course–it’s guaranteed to be a family favorite.
Sweet potatoes are in season from September through October, apples are in season August through October and Brussels sprouts are in season August through November. The best part? each ingredient offers unique health benefits you may not have known about.
Not only are sweet potatoes a healthy carb, but they are low in sugar and filled with fiber. The Vitamin D they contain helps to build strong bones which is great for the kids, while the magnesium in them is shown to help reduce stress, which is great for mom and dad.
Apples lower the level of cholesterol in the body and have antixoidants shown to have a positive impact on chronic diseases like Alzheimer’s and Parkinson’s. Brussels sprouts, a summer favorite, contain more than 100% of the daily recommended Vitamin C our bodies need.
Learn more about Michigan’s farmers markets and how to make this dish from Channel 13 WZZM’s host Val Lego below.
Photo credit: Grace Derocha, A Healthier Michigan
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- 1 tablespoon EVOO
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 4 slices turkey 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 stock, divided
One Skillet Chicken, Apple, Sweet Potato Brussels Sprout Sauté
1. Heat a large skillet over medium-high heat with EVOO until hot.
2. Season the chicken with salt and pepper to taste then place the chicken in skillet. Cook until lightly browned and cooked through, about 5 minutes. Remove from heat and set aside.
3. Reduce heat to medium-low. Cook the chopped turkey bacon until crisp and brown. Remove from heat and set aside. Wipe away most of the turkey bacon fat from the pan.
4. Heat the skillet to medium-high. Add Brussels sprouts, sweet potato, onion, and remaining and salt and pepper to taste. Cook until crisp and tender, the onions should look translucent. This should take about 8 to 10 minutes.
5. Stir in the apples, garlic, thyme, and cinnamon. Cook for 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes.
6. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes.
7. Stir in reserved bacon and serve warm. Enjoy!
Recipe inspired by Well Plated