Brussel Sprout, Yam N’ Chicken Skillet

Brussel Sprout, Yam N’ Chicken Skillet
This recipe might just be my new favorite one-dish meal…it’s a different combination but I am in love. Notes of salty, sweet, tangy and slightly spicy (from the ginger), I threw this skillet dinner together without knowing what I was initially cooking.

It morphed into a delicious and filling meal that I’m still craving! All I knew was that I wanted chicken, I needed to use brussel sprouts and a yam that were both on the verge of going bad and I wanted something with ginger…and here is the result:

It’s not the prettiest dish I’ve ever made but I still had to post it since it was light, fresh, and flavorful. I hada big serving for dinner post-workout with cooked rice, and there was enough left to photograph the next day for this post. This made me double happy—photo + leftovers for lunch 🙂

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Healthy

Brussel Sprout, Yam N’ Chicken Skillet

Author: Tastfinity Cuisine: French Courses: Lunch Recipe Keys: Gluten-free Health food High Protein Quick and Easy

Description

This recipe might just be my new favorite one-dish meal...it's a different combination but I am in love. Notes of salty, sweet, tangy and slightly spicy (from the ginger), I threw this skillet dinner together without knowing what I was initially cooking.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium yam or sweet potato , diced - skin on or removed (I used a white yam)
• 2 chicken breasts, cubed into 1 inch pieces (I used 6 oz each)
• 4 ¹⁄₂ tsp olive oil, butter or coconut oil, divided
• 1 tsp brown mustard seeds
• 1 inch fresh ginger, grated or minced (could sub 3/4 tsp dried but I prefer fresh)
• 3 tsp dried onion flakes OR 1/2 small onion, diced (I was out of onion)
• 1 small red bell pepper, chopped
• 13 -15 medium size brussel sprouts, cut into thirds
• ¹⁄₂ Tbsp honey, agave or a pinch of pure stevia
• salt and pepper to taste
• 2 -3 tsp apple cider vinegar (I suppose fresh lemon juice would work here too)

Instructions

1. • In a medium pot, add yam/sweet potato and cover with water. Season water with a generous pinch of salt and bring water to a boil. Cook potatoes until fork-tender, about 5-8 minutes (depending on the size of your potatoes). Drain and set aside.
   • In a skillet, heat 2 1/2 tsp oil/butter over medium-high heat. Season chicken cubes with salt and pepper (to your liking) and add to skillet along with the mustard seeds, ginger and onion/flakes. Cook until chicken is cooked through, stirring often, about 6-7 minutes. Remove chicken from skillet and keep warm.
   • Heat remaining oil/butter in skillet (2 tsp). Add brussel sprouts and bell peppers and cook for a few minutes (I like for the outsides to brown slightly). Reduce heat to medium-low and add about 2 tablespoons of water to the skillet. Cover and let cook until sprouts are tender, about 6-7 minutes.
   • Uncover and add potatoes and chicken mixture back to the skillet. Drizzle with honey and toss to coat. Let cook for a few minutes until heated through and add the apple cider vinegar to the skillet and let cook for an additional 30 seconds. Remove from heat and enjoy!

Note

For a veggie-friendly dish, sub tofu the chicken, OR increase the potatoes to 2 large and saute the boiled potatoes in the oil, mustard seeds, ginger and onions  and proceed to step 3.