This Daring Fall Plant Chicken Skillet is the ultimate one-pan seasonal dinner, packed with cozy autumn flavors. Golden-browned plant-based chicken is paired with roasted Brussels sprouts, butternut squash, and cauliflower, all tossed with fragrant thyme, sage,
and rosemary. A pop of pomegranate seeds and a drizzle of balsamic reduction add brightness and depth, making this dish both hearty and elegant. Perfect for a wholesome weeknight dinner or a festive fall gathering, especially when served with toasted crusty bread to soak up all the flavors.
4Serves
35 minsCook
15 minsPrep
Preheat the oven to 375°F (190°C).
Heat a cast-iron skillet over medium heat. In a small bowl, mix cumin, paprika, and a pinch of salt and pepper. Lightly coat the Plant Chicken Pieces with the spice mix. Add 2 tablespoons olive oil to the skillet and sear the plant chicken pieces until golden on all sides, about 2 to 3 minutes total. Remove to a plate.
Add garlic, onion, and some thyme, sage, and rosemary (reserve a few herbs for later) to the skillet. Cook for 2 to 3 minutes. Add Brussels sprouts, butternut squash, and cauliflower. Season with a pinch of salt and pepper. Toss and cook for15 to 20 minutes.
Nestle the seared plant chicken into the vegetables, sprinkle with remaining herbs, and drizzle with olive oil. Bake in the oven until vegetables are tender, about 5 to 10 minutes (plant chicken is now pre-cooked, so focus on veggie texture).
Remove from the oven, sprinkle with pomegranate seeds, and drizzle with balsamic reduction.
Serve with toasted crusty bread.
