HARVEST CHICKEN, APPLE, SWEET POTATO, AND BRUSSELS SPROUTS SKILLET RECIPE - (4.3/5)
Provided by VerneJ
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken and 1/2 teaspoon kosher salt. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.
HARVEST CHICKEN
This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.
Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER
If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice/salad.
Provided by My Stir Crazy Kitchen
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
- Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
- Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.9 g, Cholesterol 55.8 mg, Fat 20.3 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 230 mg, Sugar 3 g
HARVEST APPLE CHICKEN AND RICE
This recipe is very easy and quick to throw together. I came across it on the Rice-a-Roni website. My 4 yr old couldn't stop eating it! "This is a pretty good dinner, Mom!" This can be made on the stove top or baked in the oven.
Provided by sharon g.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, heat 1 Tablespoon Olive Oil. Add chicken; cook 2 minutes per side or until brown. Remove from skillet; set aside. (skip this step if you are going to bake).
- In same skillet over medium heat, saute rice-pasta mix with remaining 1 tablespoon Olive oil until pasta is golden brown.
- Slowly stir in 1-1/4 cups water, rice's spice packet, apple juice, chopped apple, mushrooms, onion and cranberries; bring to a boil. (at this time you can either continue on the stove top or bake)
- Place chicken on rice. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until chicken is no longer pink inside and rice is tender. Let stand 5 minutes before serving.
- OR.
- Transfer the mixture to a 3 qt baking dish for baking.
- Top with chicken and cover dish with foil.
- Bake at 350 for 45 minutes to an hour or until chicken runs clear and rice is cooked all the way through.
Nutrition Facts : Calories 251.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 68.4, Sodium 82.1, Carbohydrate 15.3, Fiber 1.6, Sugar 11.7, Protein 28.1
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SHEET PAN CHICKEN WITH SWEET POTATOES APPLES AND BRUSSELS SPROUTS
From wellplated.com
4.8/5 (36)Total Time 55 minsCategory Main CourseCalories 316 per serving
- Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
- Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
- Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.
ONE-POT EASY HARVEST CHICKEN SKILLET - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4.8/5 (6)Total Time 45 minsCategory ChickenCalories 561 per serving
- Heat a large skillet over medium heat. Add bacon and cook until cooked through, flipping as needed, about 10 minutes. (While the bacon is cooking, I prep the rest of the ingredients.) Remove, leaving the bacon grease in the pan. Crumble and reserve the cooked bacon for later.
- Add the onion to the pan with the bacon grease and sauté until tender, about 4-5 minutes. Add garlic to the pan and cook for an additional 30 seconds.
- Cook chicken until browned on both sides and cooked through, about 8 minutes. Remove to a plate, cover and keep warm.
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