Chicken Harvest Skillet

Chicken Harvest Skillet

Healthy Paleo and Whole 30 chicken skillet packed with flavor!
Prep Time25 mins
Cook Time25 mins
Servings: 4 serving
Calories: 398kcal


  • 1 tbsp olive oil may substitute avocado oil
  • 1 lb chicken breasts boneless, skinless, cut into 1/2 inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 slices bacon thick cut, 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 thyme fresh, chopped (or 1/2 tsp dried thyme)
  • 1 tsp ground cinnamon
  • 1 cup chicken broth reduced sodium


  • Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add chicken, 1/2 teaspoon salt and black pepper.
  • Cook until lightly browned and cooked through, about 5 minutes.
  • Transfer to plate lined with paper towels.
  • Reduce skillet heat to medium-low and add chopped bacon and cook until crisp, about 8 minutes.
  • Transfer bacon with a slotted spoon to a plate lined with paper towels.
  • Discard all but 1.5 tablespoons bacon fat from the pan.
  • Increase skillet heat to medium-high and add brussels sprouts, sweet potato. onion, and the remaining 1/2 teaspoon salt.
  • Cook, stirring occasionally, until crisp and the onions are beginning to look translucent, about 10 minutes.
  • 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.
  • Add the chicken and the remaining 1/2 cup broth.
  • Cook until heated through and stir in bacon, Serve warm!


Calories: 398kcal | Carbohydrates: 30g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 1124mg | Potassium: 1107mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8644IU | Vitamin C: 72mg | Calcium: 80mg | Iron: 2mg

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