Chicken, Sweet Potato, and Apple Skillet

1 lb. boneless, skinless chicken breasts, cut into 1/2″ cubes
4 tsp. olive oil
slices 30% less fat centercut bacon (we used Oscar Mayer), chopped

1 1/2 C
Brussels sprouts, trimmed and quartered

1 med
sweet potato (8 oz.), peeled and cut into 1/2″ cubes

1 med
onion, chopped

Golden Delicious apples, peeled, cored, and cut into 3/4″ cubes

cloves garlic, sliced

1 tap
chopped fresh thyme or 1/4 tsp. dried

1/4 tsp.
ground cinnamon

1 C
reduced-sodium chicken broth

1/8 tsp.


Season chicken lightly with salt. Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.
Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes. Add Brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. add reserved chicken and remaining 1/2 cup broth. Season with the salt and black pepper as needed. Cook until hot, about 2 minutes.

Credit: Recipe from Prevention.

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