I know I have more recipes to share but this was urgent because of its deliciousness and packed with veggies. I'm trying to eat more veggies and so I'm thrilled to have loved this dish.Chop all of your veggies and your meats beforehand. It'll make it super easy. About 4 good sized servings.
From Well Plated
1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes (I used two breasts)
1 tsp. kosher salt (or more - to taste)
1/2 tsp. black pepper
4 slices thick-cub bacon, chopped
3 c. brussels sprouts, trimmed and quartered (about 3/4 lb.)
1 medium sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into bite-sized cubes (I only used one - just my preference - but it was delicious)
4 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1 tsp. ground cinnamon
1 c. chicken broth, divided
Heat the olive oil in a large non-stick or cast iron skillet over medium high, until hot and simmering. Add the chicken, 1/2 tsp. kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to a plate lined with paper towels.
Reduce skillet to medium low - add the chopped bacon and cook and brown and the fat has rendered - about 8 minutes. Transfer bacon to paper towel with a slotted spoon, you'll want about 1 1/2 Tbsp. of the fat left in the pan and discard the rest.
Increase heat back to medium high. Add Brussels spouts, sweet potato, onion and remaining 1/2 tsp. salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
Stir in the apples, garlic, thyme and cinnamon. Cook 30 seconds then pour in 1/2 c. of the broth. Bring to a boil and cook until evaporated - about 2 minutes. Add the reserved chicken and remaining 1/2 c. broth. Cook until heated through - about 2 minutes. Stir in reserved bacon and serve warm.
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