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Chicken and Brussels Sprouts Skillet
Servings: 4 servings
Calories: 150kcal
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Ingredients
- 1 tbsp olive oil
- 3 boneless skinless chicken breasts cut into 1/2-inch cubes
- salt and black pepper
- 6 slices bacon, chopped
- 3 cups Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp chopped fresh thyme
- 1 cup chicken broth
- 1/4 cup chopped pecans
Instructions
- Put the olive oil in the skillet over medium-high heat.
- Season the chicken with salt and black pepper.
- Add the chicken and cook until lightly browned about 7-9 minutes. Transfer to a plate and set aside.
- Reduce skillet heat to medium. Add the chopped bacon and cook until crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towel.
- Increase skillet heat back to medium-high. Add the Brussels sprouts, Hubbard squash, onion, garlic, thyme and 1/2 teaspoon salt.
- Cook for about 10 minutes, stirring frequently, until the onions are soft and beginning to look translucent.
- Pour in the chicken broth and bring to a boil. Cook for about 5 minutes.
- Add the cooked chicken and heat through. Stir in cooked bacon and chopped pecans.
Nutrition
Calories: 150kcal | Carbohydrates: 7g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 243mg | Potassium: 445mg | Fiber: 3g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 41mg | Calcium: 37mg | Iron: 1mg | Net Carbs: 4g