Fall produce in one flavorful dish. Roast for a wholesome dinner.
1 tbsp. olive oil
1 pound boneless, skinless chicken breasts
1 tsp salt
1/2 tsp. black pepper
4 slices thick-cut bacon - chopped
3 cups Brussels sprouts - trimmed and quartered
1 medium sweet potato - peeled and cut into 1/2 inch cubes
1 medium onion - chopped
2 Granny Smith apples - peeled, cored, and cut into 3/4 inch cubes
4 cloves garlic
2 tsp chopped fresh thyme
1 tsp cinnamon
1 cup reduced-sodium chicken broth.
Heat the olive oil in a large skillet over medium-high.
Add the chicken, salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown and the fat has rendered about 8 minutes. Transfer
the bacon to a paper towel-lined plate.
Increase 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.
Stir in the apples, garlic, thyme, and cinnamon. Cook for 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.
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