Description
This comforting one-pan meal is the perfect solution for busy weeknights, blending juicy chicken breasts with hearty sweet potatoes and tender Brussels sprouts. Drawing inspiration from rustic farmhouse cooking, this nutritious dish is simple to prepare and results in minimal cleanup. It is a wholesome, balanced dinner that warms the soul and brings the family together, offering deep, seasonal flavors that satisfy everyone at the table.
Ingredients
2 tablespoons avocado oil
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small onion, diced
2 medium sweet potatoes, peeled and cut into bite-sized cubes
1 pound Brussels sprouts, trimmed and halved
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat and sear the chicken pieces until golden brown; remove and set aside.
In the same skillet, add the remaining oil and sauté the onion until translucent.
Add the sweet potato cubes and Brussels sprouts to the skillet, tossing to coat in the remaining juices.
Return the chicken to the skillet, nestling it among the vegetables.
Season everything with salt, pepper, thyme, and garlic powder.
Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through and vegetables are fork-tender.
Remove from the oven, let rest for 5 minutes, and serve warm.
Notes
You can add carrots or parsnips for extra root vegetable variety. For extra zest, sprinkle a little lemon juice or fresh parsley over the top before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 95mg