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
Directions:
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.
3. 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.
4. Stir in the apples, 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.