This might be one of my favorite meals, it contains much more than chicken and sweet potatoes and it is very easy to make! This past week, we had pears and sweet potatoes in our basket. I decided to combine both, along with a few other things, into a delicious dinner.
One of my favorite things about The Produce Gathering is the mystery of the produce basket. Our produce basket is the featured item of our sale, we offer a regular size, family size and organic basket. The catch? We don’t disclose what actually comes in the basket. No worries, it’s not weird. The truth of the matter is, produce prices change drastically every single week. That means, by the time our online sale is ending, we still do not know what items will be available to us that week and their pricing.
That being said, we always include seasonal items that you are already familiar with so there is no need for panic. Below is a snapshot of one of our baskets from the past sale. The fun is coming up with recipes around the items in the basket. This week, I was all over the sweet potatoes.
After searching around a bit, I found a recipe for Chicken with Sweet Potatoes, Brussel Sprouts and Sautéed Apples. I am actually allergic to apples and our basket this week came with pears so I decided to adapt this recipe a bit and share it with you today. The original recipe called for bacon, I omitted that to make it a bit healthier but you can totally check out the original recipe and throw the bacon back in if you’d like!
Chicken & Sweet Potato Skillet
1 tbsp olive oil
1 pound boneless chicken strips, cut into cubes
1 tsp salt
1 tsp pepper
3 cups trimmed and quartered brussel sprouts
2 medium sweet potatoes
1 cup chopped leeks (can sub onions)
2 medium pears
3 cloves minced garlic
2 tsp fresh thyme
1 tsp cinnamon
1 cup chicken stock
- Heat the olive oil in a skillet and cook the chicken entirely while adding the salt and pepper. Chop up all your sweet potatoes, leeks, brussel sprouts and pears during this time.
- Remove the cooked chicken and set aside. Add a little bit of olive oil and then, add in the brussel sprouts, sweet potatoes, leeks and pears. Keep tossing, you don’t want it to burn to the bottom however, you do want to make sure the potatoes and sprouts get soft. This took about 10 minutes for me.
- Turn down the heat a bit and add in the fresh thyme, cinnamon and chicken stock. I let it simmer for about 5 minutes or so to let the liquid evaporate.
- Serve straight from the skillet!
Be sure to let those brussel sprouts brown a bit until tender, they actually taste much better that way! Enjoy!