Harvest Chicken Recipes

HARVEST CHICKEN SKILLET WITH SWEET POTATOES AND BRUSSELS SPROUTS

Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts image

With sweet potatoes, apples, Brussels sprouts and bacon, this healthy Paleo and Whole30 approved chicken skillet is packed with flavor and delivers every food group in one pan!

Provided by Erin Clarke / Well Plated

Time 50m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts (cut into 1/2-inch cubes)
1 teaspoon kosher salt (divided)
1/2 teaspoon black pepper
4 slices thick-cut 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 broth (divided)

Steps:

Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher 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. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 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 drippings 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 10 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.

Nutrition Facts : ServingSize 1 (of 4), Calories 397 kcal, Carbohydrate 35 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 87 mg, Fiber 7 g, Protein 31 g, Sugar 15 g, UnsaturatedFat 9 g

HARVEST CHICKEN

Harvest Chicken image

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

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon paprika
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
2 cups chicken broth, divided
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/4 teaspoon dried basil
1/4 teaspoon pepper
4 medium potatoes, cut into bite-size pieces
3 medium carrots, cut into 2-inch pieces
1/2 pound fresh asparagus, cut into 2-inch pieces
2 tablespoons minced fresh parsley

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

HARVEST CHICKEN SOUP

Harvest Chicken Soup image

I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.-Bob & Georgia Crabb, Scio, Oregon

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 8-10 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

3 medium onions
3 bone-in chicken breast halves, skin removed
4 cups water
3 celery ribs, halved
1 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, thinly sliced
4 teaspoons chicken bouillon granules
1 small zucchini, halved and thinly sliced
1 cup frozen peas
1 avocado, peeled and sliced

Steps:

Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 684mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

AUTUMN HARVEST CHICKEN

Autumn Harvest Chicken image

Another recipe from the Time-Life Family Favorites collection. Absolutely delicious and very figure friendly!!

Provided by anonymous

Categories Chicken Breast

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 1/4 ounce) box long grain and wild rice blend (fast cook recipe)
5 boneless skinless chicken breast halves
3 tablespoons dried cranberries
3 tablespoons chopped walnuts
1 tablespoon freshly chopped parsley

Steps:

Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 159.9, Fat 4.3, SaturatedFat 0.7, Cholesterol 68.4, Sodium 77.3, Carbohydrate 1.1, Fiber 0.5, Sugar 0.3, Protein 27.9

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