Chicken, Sweet Potato, and Apple Skillet

Chicken, Sweet Potato, and Apple Skillet

I’m always on the lookout for gluten free recipes that need very little substitutions around my food sensitivities. This one from the February 2011 issue of Prevention magazine if perfect since all I’d have to do is swap out the Brussels sprouts and onion for something else. I recently read in Cooking Light that fennel is a great substitute for onions, so I’d try that. And since I can’t think of anything to replace the sprouts, I’d just add more apples and sweet potatoes.

What’s also nice about this healthy recipe is that it can be made in about 30 minutes and you only need one pan. It’s a easy school night dish for busy – and hungry – families.

Serve with some gluten free sides like rice or quinoa or a green salad, if you wish.

Chicken, Sweet Potato, and Apple Skillet

From Prevention Magazine

Serves 4


  • 1 pound boneless, skinless chicken breasts, cut into 1/2" cubes
  • 4 teaspoon olive oil
  • 3 slices 30% less fat center cut bacon, chopped
  • 1 1/2 cups Brussels sprouts, trimmed and quartered
  • 1 medium sweet potato (8 ounces), peeled and cut into 1/2" cubes
  • 1 medium onion, chopped
  • 2 Golden Delicious apples, peeled, cored, and cut into 3/4" cubes
  • 4 cloves garlic, sliced
  • 1 tsp chopped fresh thyme or 1/4 tsp dried
  • 1/4 tsp ground cinnamon
  • 1 cup reduced-sodium chicken broth
  • 1/8 teaspoon salt


  1. Season chicken lightly with salt.
  2. Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat.
  3. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  4. Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes.
  5. Add Brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes.
  6. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes.
  7. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth.
  8. Season with the salt and black pepper as needed.
  9. Cook until hot, about 2 minutes.

Nutritional information

  • 309 calories
  • 29 g protein 28 g carbs
  • 5 g fiber
  • 9.5 g fat
  • 2 g saturated fat
  • 459 mg sodium

Weight Watchers POINTS = 6

This Mama’s tips

  • If you are trying to avoid salt, use a Mrs. Dash seasoning blends instead. Garlic & Herb, Onion & Herb, Lemon Pepper or Caribbean Citrus would be good choices.

4 thoughts on “Chicken, Sweet Potato, and Apple Skillet

  1. Mariann

    I just joined your sight, and this afternoon find a yummy, inviting recipe. I’m in the process of changing over to GF, but, I’m so confused about all the ingredients for baking/cooking. I do not have celiac etc, wheat products do bother me. I have chronic pain and so many other issues, I need to change for the better what I can. And I feel better when I eat clean. Please give your thoughts about changing over, cost wise, would it be easier to purchase GF pkg. ingredients to bake, such as pancakes, bread mixes. Your recipe for today, would parsnips or jicama, or green beans replace the sprouts?

    1. Anne-Marie Nichols Post author

      First, the easy question. Green beans would be a great substitute for the Brussels sprouts!
      Second, about eating gluten free. Check out blogs, websites, books, etc and look through recipes before deciding to make your own baking mixes or buying one. Also Costco carries Bob’s Red Mill basic GF cooking flour mix at a really good price. I can’t use it because of the potato flour/starch, but anything Bob’s makes it’s terrfic.
      And while it’s expensive, look into getting an ALCAT blood test. Once you know what your food sensitivities are, you can stop wasting money and time trying this or that. Good luck!!


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