Chicken with Sweet Potatoes, Onion, and Pears
Skillet Brussels Sprouts
Ingredients
- 3 skinless, bone-in chicken breasts, halved
- ¾ tsp salt
- ¾ tsp pepper
- 2 Tbsp avocado oil
- 3 large sweet potatoes, cut into ¼-inch thick slices
- 1 large onion, cut into ¼-inch thick slices
- 2 Bartlett pears, cut into ¼-inch thick slices
- 1 cup water
- 2 Tbsp fresh orange juice
Instructions
- Preheat oven to 350°F; sprinkle chicken with ½ tsp each salt and pepper.
- Heat oil in a large ovenproof skillet; brown chicken in oil 1 minute per side.
- Arrange sweet potatoes, onion, and pears around chicken in skillet.
- Add water, orange juice and ¼ tsp each salt and pepper.
- Cover and bake 35 minutes or until chicken is done and vegetables are tender.
Side Dish Ingredients
- 1½ lb Brussels sprouts
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Trim ends of Brussels sprouts; thinly slice.
- Heat oil in a large nonstick skillet over medium heat. Add garlic and Brussels sprouts.
- Cook 2 minutes, stirring constantly. Add vinegar, salt and pepper.
- Cook 5 to 7 minutes or until vinegar is evaporated.
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