Tuesday, April 5, 2011

Chicken, Sweet Potato and Apple Skillet

So, today's recipe comes to you from the place where I am employed. Every quarter, we get a company wide newsletter. It talks about what goes on in our two facilities in New York and North Carolina, has some random tidbits of information, news about employees, etc. Recently I noticed they have been including a recipe as well.

I am not sure who comes up with the recipes, or where they get them, but the one in April's newsletter seemed interesting.

It was for a chicken, sweet potato and apple skillet. I knew I would have to change it up a little because the original recipe (see picture below) called for bacon and brussels sprouts, two foods I do not eat. I figured I could substitute broccoli for brussels sprouts and just leave out the bacon entirely.

I also knew I would substitute green apples for the golden delicious because I only like green apples.

So, over the weekend I purchased the ingredients I didn't already have in the house and set about making this dish. In my opinion, unless you are a wiz at chopping and dicing, leave a good hour and a half for this recipe. I wouldn't make it after coming home from work! It was easy enough once everything was peeled, chopped and diced though.

I decided to make some whole wheat couscous to serve with the meal. In the end, it came out okay...I don't know if I let something cook a little too long or if it needed the bacon for the extra flavor...but to my husband and I, we really felt like it needed some sort of sauce. I know, I know. This was a recipe for heart health (or so said the recipe in the newsletter). But, it needed a little something extra. I'd really have to sit down and think about what I could put on top of it if I ever make it again.

So, here is the recipe that I used (the modified one) - enjoy! And if you make it, tell me your thoughts on what I can add to it!!


1 LB boneless, skinless chicken breasts, cut into 1/2" cubes
4 tsp olive oil
1 1/2 cup broccoli florets
1 medium sweet potato (abt 8 oz) peeled and cut into 1/2" cubes
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4" cubes
4 cloves of garlic, sliced
1/4 tsp dried thyme
1/4 tsp ground cinnamon
1 cup reduced sodium chicken broth
1/8 tsp salt


Season chicken lightly with salt and heat 2 teaspoons of the olive oil in a large skillet over medium high heat.

Add the chicken and cook until lightly browned and cooked through - about 5 minutes. Transfer to plate.

Return pan to heat and add remaining 2 teaspoons of oil. Add broccoli, sweet potato and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes.

Stir in apples, garlic, thyme and cinnamon. Cook 3 minutes.

Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth.

Season with salt and black pepper as needed. Cook until hot, about 2 minutes.

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