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One Pan Apple Chicken Skillet!

FAM! I'm so excited that today is first day of September! It literally means that autumn is just a hop, skip, and jump away!

Listen guys, I'm spoiled with fond memories of Autumn growing up in Chicago. My nostalgic feels for this season run deep! The cold front always hit hard come September 1st. The summer humidity is immediately replaced with fresh, brisk air. The green leaves on the trees turn to shades of red & gold, and the temperature is cool enough to wear a scarf and sweater, yet comfortable enough to not need a heavy jacket. Sipping on hot apple cider was actually a heartwarming and enjoyable experience, and soup season is in full effect!

My adolescent weekends were filled with jumping leaves with my friends, and rainy day apple picking with the family. Autumn in Chicago is the best! I feel so fortunate to have such wonderful memories!

TBH, my autumn experiences of living in south Texas are not quite the same. In Texas, temperatures consistently stay in the 90's, leaves don't change colors (at least I haven't seen any) and the only sweater to be worn is the one to wear indoors because the AC unit is on full blast. It makes me sad. Which brings me to this - I love this season, and I want to celebrate it as much as possible! I know I can't create the same memories of my youth, but maybe if I created more "autumn recipes" perhaps that'll stir the same emotions of how I felt when I was a kid? It's worth a try! And even if I don't get the same feels, at least I got a healthy and delicious recipe I can share with all of you! So here is my One Pan Apple Chicken Skillet! I hope you love this recipe as much as me and my loved ones do!

TIME: 30 Minutes

YIELDS: 2-4 Servings

Ingredients

1 1/2 pounds of chicken thighs 1/2 cup water 1 cup of chopped celery 1 1/2 cups (or 2 small) of chopped of gala or red delicious apples or 2 small apples) 1 1/2 cups of french green beans, chopped 1 cup of yellow or red onion, diced medium 4 cloves of garlic, minced and divided 4 tablespoons of apple cider vinegar, divided

2 teaspoons of Pink Himalayan Salt, divided (feel free to add more as needed) 1/2 teaspoon black pepper, divided Zest & juice of one small lemon 1 teaspoon of either monkfruit, local honey, agave, or real maple syrup 2 tablespoons of either olive oil, coconut oil, or grass-fed butter

Method 1. Chop the chicken in medium diced pieces and place it in a container with a tight fitting lid. Mince all of the garlic cloves. Add half the amount of minced garlic with the chicken along with 1 teaspoon of Himalayan salt, a pinch of black pepper, and 1 tablespoon of cider vinegar. Place the lid on the container and store in the fridge while we chop the rest of the vegetables.

2. Chop the remaining vegetables in a medium dice cut. The main component of chopping the vegetables is to chop them in uniform size so they cook evenly in the pan! 3. Place a cast iron skillet on the stove over medium heat. After 20-30 seconds (when the pan is hot) add 1 tablespoon of the olive. Allow the oil to melt over the surface of the pan. Add the chicken. Be sure to separate the chicken pieces so they cook evenly. Allow the chicken to sear for about 5 minutes, and then flip the chicken over. Sear for a couple minutes and then add 1/2 cup of water. Simmer for another 3 minutes. Pour the contents of the skillet into a clean bowl, set aside.

4. Place the same skillet back on the stove. Wait another 20 seconds for the pan to heat up, and then add the remaining portion of the olive oil. Let the pan melt over the surface of the pan. Once the oil is melted add all of the vegetables. Stir the vegetables around so they cook evenly. Once they start to caramelize and become soft (about 5 minutes), add the remaining salt, pepper, vinegar, and sweetener of choice - monkfruit, honey, agave, or maple. Stir and cook for another 5 minutes or until the vegetables are tender to the bite.

5. Place the chicken back into the skillet. Add another 1/2 cup of water to the skillet. Stir the chicken around with the vegetables. Zest and juice the lemon directly into the skillet. Cook for another couple minutes or until the water is reduced by half. Add salt & pepper to taste! This dish is served great over a bed of brown rice, cauliflower rice, or quinoa. Optional Garnishes: Fresh Basil Chopped Pecans Balsamic Vinegar Drizzle

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