Coming at you with another delicious healthy meal, and y’all, this one would be PERFECT to make over Thanksgiving! And if you wanted to make it more of a side to accompany your turkey and other fixings then you could always leave out the chicken.
This dish is super healthy, but also packed full of flavor. And thanks to my new cast iron covered dutch oven, I was able to keep it in one pot the entire time! I was a little skeptical when I saw the price on this dutch oven, but you guys, it’s awesome!
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
Directions :
- Heat the olive oil in a large, nonstick or cast iron skilletover 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 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 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.
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Next up, here are the three dresses that I shared with you guys over the weekend on Instastories. I love all three of these dresses and you can not beat the under $55 price tag on all three!
Cowl Neck Sweater Dress // Over the Knee Boots (on sale 30% off)
Dress runs big, but it’s supposed to be an oversized loose fit. For reference, I’m wearing it in the small. I may get it hemmed at the bottom a few inches…being 5’2″, I like most of my dresses to hit right above the knee.
Tier Sleeve Sweatshirt Dress // Booties (on sale)
Dress runs super big and I’m wearing it the xs, but I’m sending it back for the xxs. It is so comfy and I think it will look adorable dressed up or down.
Dress runs tts and I’m wearing it in the xs. And y’all, I am obsessed…this dress is so comfy and it has the lightest fleece lining!
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And last, but not least, the THREE winners of the Colleen Rothschild Discovery Collections are below!! Congrats ladies!! Please shoot me an email at Caycee07@hotmail.com and let me know your mailing address!
And speaking of Colleen Rothschild, you guys, she has started her Black Friday Sale now and it’s a good one!! You can save 30% off site wide with the code BFRI30!!
Christmas Vacation
That pillowcase! (insert heart eyes!)
Ultimate favorite Christmas movie is def. hands down A Christmas Story!
And the Instagram winner is Maureen Sherry!
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