Here’s another perfect primal dish full of fall flavors and inspired by the Penzeys catalog. This is a very quick meal, yet completely satisfying and delicious!
Chicken Sweet Potato and Apple Skillet (adapted from Penzeys)
1.5-2 lbs boneless, skinless organic chicken breast, cut into bite-sized pieces
1/2 tsp. Poultry Seasoning
1/2 tsp. Mural of Flavor
1/2 tsp. paprika
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. sage
1/4 tsp. allspice
1/4 tsp. marjoram
sea salt and freshly ground black pepper
2 Tbsp. extra virgin cold pressed olive oil
6 slices organic applewood smoked bacon, cut into bite-sized pieces
3 cups organic brussel sprouts, quartered
2 organic sweet potatoes, peeled and diced
2 organic braeburn (or preferred variety) apples, diced
8 cloves garlic, minced
1 tsp. cinnamon
2 cups organic low-sodium chicken broth
Bring a medium pot of water to boil, add sweet potatoes and cook until tender, about 15 minutes. Meanwhile, Season chicken with Poultry Seasoning, Mural of Flavor, paprika, thyme, rosemary, sage, allspice, marjoram, salt and pepper. Add oil to large skillet and heat on medium-high. Add chicken to hot skillet and saute, turning so all sides are browned, about 6 minutes. Place chicken in a bowl and set aside.
Add the bacon pieces to the same pan and cook until it starts to brown, about 6 minutes. Add the brussel sprouts and sweet potatoes and cook, stirring occasionally, abour 5-7 minutes. Add the apples, garlic, cinnamon, and one cup chicken broth and cook until broth is almost evaporated. Add the chicken and remaining broth to the pan and cook until chicken is cooked through completely, about 3 more minutes. And enjoy! Works great for leftovers!