Ingredients
Scale
- 1 lb chicken breasts, diced
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/4 cup pecans, chopped
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chicken and cook until browned.
- Stir in butternut squash, Brussels sprouts, and carrots.
- Season with salt, pepper, and thyme.
- Add chicken broth and cover.
- Cook for 15-20 minutes until vegetables are tender.
- Stir in pecans before serving.
Notes
- Adjust cooking time based on chicken size.
- Feel free to add other seasonal vegetables.
- This dish can be served with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: autumn harvest chicken skillet, seasonal chicken recipe, one-pan chicken dish