Harvest Chicken Skillet with Sweet Potatoes and Brussels Sprouts

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  1 tbsp Olive oil

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

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  1 lbs Chicken Breast, Boneless Skinless

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

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper
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  4 Bacon(112g)
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  3 cup Brussels Sprouts
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  8 oz Sweet Potato, Baked, Flesh Only

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

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  1 Yellow Onion(110g)
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  2 Apple, Granny Smith(334g)
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  4 Garlic(12g)
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  2 tsp Thyme, Fresh
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  1 tsp Cinnamon, Ground
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  1 cup Low Sodium Chicken Broth

Instructions

1. 1Heat the olive oil in a large nonstick or cast iron skillet over medium-high heat until hot and shimmering, about 2 minutes. Add the chicken breast and season with salt and pepper. Cook 5–7 minutes over medium-high heat, stirring occasionally, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
2. 2Reduce heat to medium-low. Add the bacon to the same skillet and cook 8–10 minutes over medium-low heat, stirring occasionally, until crispy and brown with rendered fat. Transfer bacon to a paper towel-lined plate with a slotted spoon. Pour off all but 1½ tablespoons of bacon drippings.
3. 3Increase heat back to medium-high. Add the Brussels sprouts, sweet potato, onion, and salt to the skillet. Cook 10 minutes over medium-high heat, stirring occasionally, until the Brussels sprouts are crisp-tender and the onions begin to turn translucent.
4. 4Stir in the apple, garlic, thyme, and cinnamon. Cook 30 seconds over medium-high heat until fragrant, then pour in half of the chicken broth. Bring to a boil and cook 2 minutes over medium-high heat until the liquid evaporates.
5. 5Add the reserved chicken and remaining chicken broth to the skillet. Cook 2 minutes over medium-high heat, stirring gently, until heated through. Stir in the reserved bacon.
6. 6Divide the skillet mixture evenly into 4 airtight containers while hot. Seal and refrigerate up to 4 days.