Paleo Chicken Skillet with Sautéed Apple

Reminisce about fall-time once again and enjoy this healthy chicken skillet recipe from Well Plated that features all of our favorite fall ingredients—sweet potatoes, apples, Brussels sprouts, and a touch of cinnamon. For those meat lovers out there, don’t forget the bacon! It’s all made in a single pan, is healthy and filling, and reheats well too.

This harvest chicken skillet recipe is also Paleo and Whole30 approved, so if you are following either diet, you can enjoy it too! Dr. Goodbinder suggests a balanced and non-inflammatory diet to promote good health! Check out all of our recipes here!

Paleo Chicken Skillet Recipe (1)

Healthy Paleo Chicken Skillet with Sautéed Apples

  • 4 slices Bacon, thick-cut
  • 1 lb Chicken breasts, boneless skinless
  • 3 cups Brussels sprouts
  • 4 cloves Garlic
  • 2 Granny Smith apples (peeled, cored and cut into 3/4 inch cubes)
  • 1 Onion, medium
  • 1 Sweet potato (peeled and cut into 1/2 inch cubes (about 8 ounces)), medium
  • 2 tsp Thyme, fresh
  • 1 cup Chicken broth, reduced-sodium
  • 1/2 tsp Black pepper
  • 1 tsp Cinnamon, ground
  • 1 tsp Kosher salt
  • 1 tbsp Olive oil

Healthy Paleo Chicken Skillet with Sautéed Apples Steps

  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium-high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown and the fat has rendered about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
  3. Increase skillet heat back to medium-high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent about 10 minutes.
  4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.


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Dr. G
Dr. G

Dr. Jay Goodbinder ND DC DABCI is a doctor in Kansas City, MO who serves patients in the surrounding Kansas City areas, cities across the United States, and in several countries around the world.