1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon salt, divided
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
4 cups Brussels sprouts, trimmed and quartered (about 1 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth, divided
1. Heat the olive oil in a large, nonstick pan over medium high, until hot.
2. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
3. Reduce heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.
4. With a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1.5 Tbsp bacon fat from the pan.
5. Increase heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt.
6. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
7. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes.
8. Stir in reserved bacon and serve warm.