Go Back
+ servings

Fall veggies, sautéed apples and smokey chicken

Chicken Skillet with Butternut squash, Turnip, Brussels Sprouts and Sautéed Apples
Print
Course: Main Course
Cuisine: low-carb
Keyword: low carb
Servings: 2

Equipment

  • Skillet

Ingredients

Textured Vegetable Protein (substitute with 300 gr chicken breast)

  • 1 cup large TVP 60gr dried chunks
  • 1 cup hot water
  • 1 Tbsp Coconut milk powder
  • ¼ cup water
  • ½ tsp smoked paprika
  • 1 Tbsp tamari or coconut aminos substitute with low sodium soy sauce
  • 1 tsp liquid smoke

Vegetables

  • 350 gr Brussels sprouts
  • 350 gr turnip cut into ½" cubes
  • 1 medium onion finely chopped
  • 1 sweet/sour apple peeled, cored and cut into ½" cubes

Herbs and Spices

  • 2 pinch kosher salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp dried thyme
  • 1 Tbsp olive oil
  • 1 Tbsp garlic powder substitute with 4 fresh cloves, finely chopped
  • cup chicken bouillon made with bouillon ½ block bouillon powder or 1 teaspoon better than bouillon

Instructions

  • Prepare the Brussels sprouts: remove the outer leaves and cut in 4 quarters.
  • Prepare the turnip: peel the turnips and cut in cubes.
  • Prepare the butternut squash: for this recipe, you do not need the whole butternut. Butternut squash is not a low carb veggie but does add a lot of flavour to this dish. Use the rest for another dish. Peel and cut in cubes as big as the turnips.
  • Prepare the chicken: cut in cubes as big as the turnips.
  • Set a skillet on medium-high. When hot, add the olive oil.
  • When the olive oil is shimmering, add the chicken blocks, the liquid smoke, a pinch of salt and a pinch of black pepper. Stir and sauté until lightly browned. This will take about 3 minutes. Spoon the chicken in a bowl.
  • Add the onions and add a pinch of salt. Stir constantly until the onion turns translucent. Add a few drops of water/ chicken stock if needed to not burn the onions. This will take 4 minutes.
  • Add the Brussels sprouts, turnips and butternut squash. Cook, stirring occasionally about 3 minutes. Add two tablespoons of chicken stock and cook another 7 minutes, stirring occasionally.
  • Stir in the apples, garlic powder, thyme, and cinnamon. Stir 30 seconds. Add 1/2 of the remaining stock and bring to a boil and cook until all liquid is evaporated (about 2 minutes) .
  • Add the reserved chicken and remaining broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.