Makes: 4 Servings | Prep Time: 14 min. | Cook Time: 21 min.

(28 votes, average: 3.39 out of 5)

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• 1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
• 4 teaspoons olive oil
• 3 slices turkey bacon, chopped
• 1 1/2 cups Brussels sprouts, trimmed and quartered
• 1 medium sweet potato (8 oz.), peeled and cut into 1/2" cubes
• 1 medium onion, chopped
• 2 Golden Delicious apples, peeled, cored and cut into 3/4" cubes
• 4 cloves garlic, sliced
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1/4 teaspoon cinnamon
• 1 cup reduced-sodium chicken broth
• 1/8 teaspoon salt

1. 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, and 5 minutes. Transfer to plate.
2. 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.