Harvest turkey,Cranberry, sweet potato & kale skillet
Fall is almost here!
I love summer, but Fall has got to be my favourite season.
I love the cooler days and evenings, the smell and sights of the leaves and the cozy teas, sweaters and cozy soups and stews.
Busy fall weeknights call for simple, one pan, 30 minute meals!
I created my version of this recipe I originally found from another blog and it quickly became a staple at our place.
What I love about this recipe:
high in protein: helps keep your energy high and prevent crashes and cravings
high in antioxidants: help reduce inflammation and feed healthy gut bacteria, support brain health
high in fibre: feed healthy gut bacteria
gut friendly: grain-free, allergen-friendly and fairly low FODMAP, this is a winner even for those who are early on in their gut healing journey
Harvest Turkey, Cranberry, Sweet Potato & Kale Skillet
(PALEO, GF, DF, GRAIN-FREE, NUT-FREE)
PREP TIME: 30 minutes
SERVINGS: 4
INGREDIENTS:
1 lb ground chicken (or sub Italian sausage - squeeze out of casing and break up)
2 tbsp avocado oil
1/2 tsp poultry seasoning
1 tsp dried thyme
salt and pepper to taste
1 1/2 cups frozen cranberries
1 medium yellow onion, finely diced
1 large apple (Courtland or Empire works well)
1 head kale, stemmed and diced
3 large sweet potatoes, peeled and diced into 3/4” cubes
DIRECTIONS:
Peel and dice sweet potato, apple and onion. De-stem kale and dice.
Heat a skillet or pan over medium heat. Add 1 tbsp of the oil to the pan. Add the onion to the pan, and sautee until golden. Move the onion to the outside of the pan and add chicken to the pan, breaking it up as it cooks. Add the thyme, garlic powder and sage, salt and pepper. Transfer to a bowl and set aside.
Add the avocado oil to the pan. Add the sweet potatoes and cook for eight to 10 minutes, stirring often, until the sweet potatoes are tender and browned. About halfway through, add the apple, and more oil if needed, to prevent sticking.
Add the kale, cranberries and the cooked chicken to the pan with the sweet potatoes and continue to cook for one to two minutes until the kale has wilted and the chicken has warmed through. Season with the remaining salt.
Divide between plates and enjoy!
