Chicken, Apple, Sweet Potato, and Brussel Spouts Skillet Meal

Olive Oil

Chicken Thighs, cut into 1/2 inch cubes

Sea Salt or Kosher Salt

1/2 tsp black pepper

4 slices of thick cut bacon, slivered

3 cups Brussel Sprouts, trimmed and quartered

1 sweet potato, peeled and cut into 1/2 inch cubes

1 medium white onion, chopped

2 Granny Smith apples, peeled and cored and cut into 1/2 inch cubes

4 minced cloves of garlic

2 tsp chopped fresh thyme

1 tsp cinnamon

1 cup chicken broth

Directions:

Cook chicken in skillet with pepper and1/2 tsp salt. Transfer to paper towel.

Add bacon to skillet and cook about 8 minutes, until rendered. Transfer to paper towel, and leave only 1.5 tbsp of fat in skillet.

Add to skillet: Brussel Sprouts, sweet potato, onion, and 1/2 tsp salt. Cook about 10 minutes, until onion is translucent.

Stir in apples, garlic, thyme, and cinnamon. Cook 30 seconds, and then pour in 1/2 cup chicken broth. Bring to a boil and evaporate for 2 minutes.

Add everything back into the skillet and remaining 1/2 cup broth. Cook until heated through.