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Skillet meals have become a hot ticket item here on the blog and all around the internets--and with good reason. They're quick and easy one-pot wonder meals you can often throw together with whatever protein and veggies you happen to have on hand. Today I'm throwing another recipe contender into the ring and it's a winner, y'all. This autumn harvest skillet meal is a better-for-you dinner option to enjoy as you firmly snuggle into fall. It’s made with seasonal produce like brussels sprouts and kale and cooked up quickly in Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. (To learn more about this claim, see Mazola.com.) Using Mazola Corn Oil instead of another oil is one of three simple swaps I made in this recipe. Let’s get into it!
If you’ve been reading here for a while, you know I live for a yummy, one-pan meal. Even better if it comes together quickly. I recently shared an easy pasta skillet and wanted to do something a little lighter this time around so I swapped out pasta for sweet potato noodles. I love adding these to a skillet meal because they help add fiber and another flavor dimension. Sweet potato also helps balance out the spiciness in a dish. Great examples include this tomato basil chicken and this chipotle skillet. These are both quick meals that take around 30 minutes to make BUT the autumn harvest skillet meal is even quicker. It clocks in at under thirty!
As I mentioned above, I tried corn oil in this recipe and was pleased with the results. Mazola Corn Oil is an all-purpose oil that works well for sautéing and stir-frying and has a high smoke point, which allowed me to cook this autumn harvest skill meal over medium-high flame, getting the brussels sprouts nice and crisp. I also like that corn oil has a neutral flavor, which doesn’t interfere with the sweet and smoky ones going on in this dish--thanks to healthy doses of maple syrup and chili powder. The other better for you swap in this meal was replacing regular ol’ iodized salt with sea salt. If you've ever tried one of my recipes, you know how I feel about sea salt. 🙂 I add a bit to the chicken as well as the veggies as they sauté away. To finish things off, I like to sprinkle walnut pieces over top of the completed skillet for a bit of satisfying crunch and additional flavor.
Here are more of my favorite quick dinner ideas. I challenge you to change things up in the kitchen and make some lighter swaps of your own for Fall. Let me know if you plan to try this dish in the comments section below. Thanks for reading!
P.S. You might also like these:
A one-pan wonder dish packed with protein, seasonal autumn vegetables, and sweet and smoky flavors.
- Mazola corn oil
- 1 pound chicken breast
- ½ teaspoon chili powder
- black pepper to taste
- sea salt to taste
- 3 cloves garlic diced or minced
- ⅛ onion chopped
- ½ pound brussels sprouts
- 2 handfuls chopped kale
- 6 ounces sweet potato noodles
- 2 tablespoons maple syrup
- ¼ cup walnut pieces optional garnish
Cut chicken into one-inch chunks and season with chili powder, sea salt, and black pepper. Heat a couple of tablespoons of oil in a large skillet over medium high flame. Add chicken and sauté until golden brown and cooked through (about 6 minutes). Remove chicken from pan.
While chicken cooks, prepare vegetables: trim ends of brussels sprouts and cut in half, chop onion, kale, and dice garlic.
Add another tablespoon of oil to pan then add in garlic and onion. Allow them to cook down until onions start to become translucent and garlic is fragrant (about 2 minutes).
Add in brussels sprouts, and kale. Season with more sea salt and black pepper. Cook for about 3 minutes or until sprouts start to brown a bit and kale wilts then stir in maple syrup. Cook for another 2 to 3 minutes.
Mix in sweet potato noodles then turn off heat. Add chicken back to pan and allow residual heat and steam to soften sweet potato noodles.
If desired, sprinkle walnut pieces over top for added texture. Serve warm.