Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt (divided)
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  1/2 teaspoon ground black pepper
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  Bacon
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  Brussels Sprouts(720g)
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  Sweet Potato, Baked, Flesh Only(227g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Yellow Onion
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  Apple, Granny Smith
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  Garlic(10g)
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  Thyme, Fresh(10g)
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  Cinnamon, Ground(5g)
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  Low Sodium Chicken Broth(240g)

Instructions

1. 1Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
2. 2Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon drippings from the pan.
3. 3Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
4. 4Stir 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. Stir in reserved bacon and serve warm.