Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

yield: 4 SERVINGS

prep time: 25 MINS

cook time: 25 MINS

total time: 50 MINS

With sweet potatoes, apples, Brussels sprouts and bacon, this healthy Paleo and Whole30 approved chicken skillet is packed with flavor and delivers every food group in one pan!

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, — cut into 1/2-inch cubes
• 1 teaspoon kosher salt — divided
• 1/2 teaspoon black pepper
• 4 slices thick-cut bacon — chopped
• 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound)
• 1 medium sweet potato — peeled and cut into 1/2 inch cubes (about 8 ounces)
• 1 medium onion — chopped
• 2 Granny Smith apples — peeled, cored and cut into 3/4 inch cubes
• 4 cloves garlic — minced (about 2 teaspoons)
• 2 teaspoons chopped fresh thyme — or 1/2 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1 cup reduced-sodium chicken broth — divided

Instructions

1. Heat 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. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.
3. 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 fat from the pan.Increase skillet heat back to medium high.
4. 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.