Autumn Harvest Chicken Recipes

HARVEST CHICKEN SALAD

Steps:

• Bring a large pot of water to a boil over high heat. Add the chicken breasts and reduce the heat slightly, to maintain a steady boil. Cook the chicken for 25-35 minutes, until cooked through.
• Use tongs to remove the cooked chicken from the water and place on a cutting board to let cool for 10 minutes.
• Chop the chicken into 1/2-inch cubes - or smaller for a smaller dice for the salad. Let cool completely.
• In a large bowl, combine the chicken, spinach (if using), apple, pecans, dried cranberries, mayo and Greek yogurt, salt and pepper. Stir to combine. Season to taste with extra salt and pepper and add an extra tablespoon of mayo or Greek yogurt, if needed, to get to your desired level of creaminess.
• Serve on a salad, as a sandwich or wrap or with crackers and cheese. Enjoy!

HARVEST CHICKEN SKILLET WITH SWEET POTATOES AND BRUSSELS SPROUTS

Steps:

• Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
• Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon drippings from the pan.
• Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
• Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

AUTUMN HARVEST CHICKEN

Steps:

• Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
• Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
• Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
• Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
• Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.