Here for a hearty meal that is an all-in-one!
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
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
Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 tsp kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to a plate lined with paper towel.
Reduce 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.
Increase skillet heat back to medium high. Add brussel sprouts, sweet potato, onion and remaining 1/2 tsp salt. Cook, stirring occasionally, until crisp-tender and the onion are beginning to look translucent, about 10 minutes.
Stir in the 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.
Total Servings: 4
Nutrition Facts: 1 Serving: 400 calories, 21g fat, 25g carbohydrate, 32g protein