I tried a new dish for the first time last night - chicken skillet with brussels sprouts, summer squash, apples, and a few other flavorful ingredients which make it the perfect blend of sweet and savory. I found a similar recipe on Pinterest and changed it up a little bit so it'd be healthier. This version is a low-carb dish that also fits into the paleo diet, if that's up your alley. The dish makes great leftovers too!
1 tablespoon coconut oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
3 cups brussels sprouts, trimmed and quartered (about 3/4 pound)
1 cup summer squash 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 (about 2 teaspoons)
2 teaspoons chopped thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken stock, divided
Heat the coconut oil in a large, skillet on medium high and add in the chicken, 1/2 teaspoon salt and pepper. Cook until it's golden brown and cooked through (about 5 minutes). Transfer to plate lined with a paper towel.
Reduce heat to medium low and add in the bacon. Cook until it's crisp and the fat has rendered then also transfer the bacon to a separate plate also lined with a paper towel.
Bump the heat back up to medium high and add in the brussels sprouts, onion, summer squash and remaining 1/2 teaspoon of salt. Cook for about 8 minutes or until the veggies are crisp and tender, stirring occasionally.
Stir in the apples, garlic, thyme and cinnamon and about 30 seconds later, add in 1/2 cup of the chicken broth.
Bring the broth to a boil then add in the chicken and stir until evaporated, about 2 minutes. Add the rest of the chicken broth and cook about two minutes more.