This is a one pan chicken dinner that is full of veggies and very flavorful and easy to make. Brandon helped do most of the chopping and then we cooked together. So many flavors, and the granny smith apples are tasty… and who doesn’t love bacon!?
1 tbsp Extra Virgin Olive Oil
Boneless Skinless Chicken Breast Filets, cubed
4 slices Thick-Cut Bacon, chopped
2 Granny Smith Apples, cubed
2 cloves Garlic, minced
½ Yellow Onion, sliced
1 Sweet Potato, cubed
2 tsp Thyme
1 cup Reduced-Sodium Chicken Broth
3 cups Brussels Sprouts
½ tsp Black Pepper
1 tsp Cinnamon
1 tsp Himalayan Pink Salt
Heat oil in LARGE pan on medium high. Add chicken, ½ of the salt, and pepper. Cook most of the way through and then set aside onto plate.
Reduce heat to medium and add chopped bacon until cooked and crisp. Transfer bacon to plate on a paper towel. I just stacked on the plate with chicken. Disregard bacon fat, except for a tablespoon.
With pan back to medium high, add Brussels sprouts, sweet potato, onion and the additional salt. Cook until veggies soften and onion becomes translucent.
Stir in apples, garlic, thyme and cinnamon. Cook for 30 seconds and add ½ cup of chicken broth. Bring to boil and once that is almost evaporated, add the previous chicken and the 2nd ½ of chicken broth. Then, stir in bacon.
This recipe takes about 30-45 minutes depending how fast you get the potato peeled and everything chopped. I had this for dinner on Tuesday and it was Brandon approved and our guest also enjoyed it! There wasn’t much left for lunch the next day, so I’m assuming everyone liked it!