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Grilled Chicken and Vegetable Skillet

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Recipe type: Main Dish
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts (cut into 1/2-inch cubes)
  • kosher salt
  • black pepper
  • 3 cups Brussels sprouts (quartered)
  • 1 medium sweet potato, skinned & cubed
  • 1 medium onion, chopped
  • 2 teaspoons of minced garlic
  • 1/2 teaspoon dried thyme
  • 1 cup chicken broth 
  1. Pour yourself a lovely glass of K-J AVANT Chardonnay.
  2. In a medium–large cast iron skillet, heat up your olive oil (on medium/high heat) until hot & add in your cubed chicken breast. Throw in a pinch of salt & black pepper and cook until lightly browned. Remove from skillet and set aside.
  3. Add a little more olive oil (if needed) and toss in your Brussels sprouts, sweet potato, garlic, and onions. Add a pinch more salt & pepper and cook until crispy & tender. Stir occasionally so nothing burns.
  4. Once crispy (or however you like your veggies), add in thyme and ½ cup of chicken broth. Bring mixture to a boil and cook until broth has evaporated (roughly 2 minutes). Add in the remaining ½ cup and chicken and cook for 2 more minutes.
  5. Once broth has evaporated, remove from heat and serve warm. 

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