Fall Harvest Balsamic Chicken Skillet

Sometimes, we have to go on specialized diets for various reasons. But that doesn’t mean we stop wanting to celebrate seasonal foods. We just have to get a little creative! So if you currently need to eat gluten free, low sugar, Paleo, or Whole 30, and still wish to celebrate the delicious foods of the coming fall season, this one is for you.

Balancing squash, apples, sprouts, and pomegranate with protein-packed chicken and walnuts, this filling meal is packed with nutrients and autumn flavors. Even better, it’s a one-skillet dish, meaning easier clean up!

Fall Harvest Balsamic Chicken Skillet
(Original recipe: Wholesomelicious)

6 slices bacon
1 lb chicken breast, cut into 1 inch pieces
1 TBSP olive or avocado oil
1/2 medium yellow onion, diced
2 C diced butternut squash
2 C brussels sprout, halves
1 apple, diced (I used Gala)
1/2 tsp salt
2-3 TBSP balsamic vinegar
2/3 C diced pecans
1/2 C pomegranate arils
Several sprigs of fresh thyme

Heat a large skillet to medium-medium high heat. Fry bacon until it reaches desired crispiness. Set aside. Leave approximately 1-2 tbsp of bacon fat in the pan.

Place Brussels sprouts cut side down onto the still-hot pan. Add diced butternut squash on top. Cover and allow to cook until the cut sides of the sprouts have browned, the sprouts are bright green, and the squash has begun to soften, approximately 5 minutes. Using a slotted spoon, remove all the veggies from the skillet, leaving as much fat as you can in the pan. Set veggies aside.

Add chicken pieces to the pan and cook for approximately 5-7 minutes, continuing to toss so all sides are lightly browned. (It’s okay if they aren’t completely cook through yet; they’ll continue to cook later.) Remove from the pan and set aside.

Coat the pan with oil. Toss in onions and cook until starting to soften. Now add back the sprouts, squash, chicken, bacon, and diced apples. Stir in the salt and balsamic vinegar. Toss thoroughly and allow to cook for another 2-3 minutes.

Remove the pan from the heat, and mix in the pecans and pomegranate arils. Toss in fresh thyme, and additional salt to taste. Stir gently and serve immediately.

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