Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts
This Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts provides 34g protein and 310 calories per serving—a nutrient-dense option with carbs built in. Quick stovetop prep yields 4 servings from a single pan. Cook this to combine protein intake with training carbs in one efficient meal-prep dish.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 teaspoon kosher salt (divided)
- •1/2 teaspoon ground black pepper
- •Bacon
- •Brussels Sprouts(720g)
- •Sweet Potato, Baked, Flesh Only(227g)
Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.
- •Yellow Onion
- •Apple, Granny Smith
- •Garlic(10g)
- •Thyme, Fresh(10g)
- •Cinnamon, Ground(5g)
- •Low Sodium Chicken Broth(240g)
Instructions
- 1Heat the olive oil in a large nonstick or cast iron skillet over medium-high heat until hot and shimmering, about 2 minutes. Add the chicken breast and season with salt and pepper. Cook 5–7 minutes over medium-high heat, stirring occasionally, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
- 2Reduce heat to medium-low. Add the bacon to the same skillet and cook 8–10 minutes over medium-low heat, stirring occasionally, until crispy and brown with rendered fat. Transfer bacon to a paper towel-lined plate with a slotted spoon. Pour off all but 1½ tablespoons of bacon drippings.
- 3Increase heat back to medium-high. Add the Brussels sprouts, sweet potato, onion, and salt to the skillet. Cook 10 minutes over medium-high heat, stirring occasionally, until the Brussels sprouts are crisp-tender and the onions begin to turn translucent.
- 4Stir in the apple, garlic, thyme, and cinnamon. Cook 30 seconds over medium-high heat until fragrant, then pour in half of the chicken broth. Bring to a boil and cook 2 minutes over medium-high heat until the liquid evaporates.
- 5Add the reserved chicken and remaining chicken broth to the skillet. Cook 2 minutes over medium-high heat, stirring gently, until heated through. Stir in the reserved bacon.
- 6Divide the skillet mixture evenly into 4 airtight containers while hot. Seal and refrigerate up to 4 days.
Nutrition — Per Serving
310
calories
34g
protein
7g
fat
- Carbohydrates
- 30g
- Saturated fat
- 1.3g
- Sodium
- 195 mg
- Dietary fiber
- 9.8g
4 servings per batch · ~420g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Harvest Chicken Skillet have per serving?
Each serving provides 34g of protein and 310 calories, with 7g fat and 30g carbs. This is a lean, calorie-controlled option with strong protein density per calorie.
How long does Harvest Chicken Skillet take to make?
This recipe qualifies as quick prep and batch-makes 4 servings on the stovetop in a single session. You'll produce four complete meals efficiently during meal prep time.
Is Harvest Chicken Skillet good for fat loss?
At 310 calories and 34g protein per serving, this skillet is well-suited for fat-loss phases where you need high-volume meals under 350 calories. The vegetable content provides fullness and micronutrients without adding significant calories.
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