Ingredients:
- 1 tbsp olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 slices bacon, diced
- 3 cups Brussels sprouts, quartered
- 1 medium sweet potato, peeled and diced
- 1 medium onion, diced
- 2 Granny Smith apples, diced
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 tsp ground cinnamon
- 1 cup chicken broth
Instructions:
1. Heat oil in a large skillet over medium high heat. Once hot, add the chicken, 1/2tsp salt, and black pepper. Cook for about 5 minutes, or until cooked through, and then transfer to a plate and set aside.
2. Reduce skillet heat to medium low. Add the chopped bacon and cook until the fat has rendered, about 5-7 minutes. Transfer the bacon to a plate lined with a paper towel and set aside. Leave any drippings in the pan.
3. Increase the skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining salt. Cook, stirring occasionally, until the ingredients are crisp-tender (roughly 10 minutes).
4. Stir in the apples, garlic, thyme, and cinnamon. Stir to incorporate, and then add the chicken broth. Bring the mixture to a boil and cook until the broth has mostly evaporated. Add the reserved chicken and bacon and cook until all items are heated through, about 2 minutes.
