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. Chris thanked me for being spontaneous and for creating a meal that was “light, fresh and flavorful”. I had my full serving while Chris ate his with a side of cooked rice so I had enough to photograph the next day for this post. This made me double happy – photo + that meant I had leftovers for lunch
Brown Mustard Brussel Sprout, Yam and Chicken Skillet
1 medium yam or sweet potato (I used a white yam), diced – skin on or removed
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 (I was out of onion) OR 1/2 small onion, diced
1 small red bell pepper, chopped
13-15 medium size brussel sprouts, cut into 1/3
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)
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.
2. 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.
3. 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.
4. 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!
*Recipe Notes: For a veggie-friendly dish, eliminate the chicken and increase the potatoes to 2 large and saute the boiled potatoes in the oil, mustard seeds, ginger and onions and proceed to step 3.