Autumn Harvest Chicken Skillet Dinner
Servings: 4 servings
A one-pan wonder dish packed with protein, seasonal autumn vegetables, and sweet and smoky flavors.
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Ingredients
- 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
Instructions
- 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.