1 tablespoon olive oil
1 pound boneless skinless chicken breasts or leftover Thanksgiving turkey, cubed
Salt and Pepper, to taste
4 slices bacon, chopped
3 cups Brussels sprouts, trimmed and quartered
1 medium sweet potato, peeled and cubed
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cubed
4 cloves garlic, minced (about 2 teaspoons if using jarred)
½ teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth, divided

Heat olive oil in large skillet over medium heat. Add chicken, salt and pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low. Add the chopped bacon and cook until crispy and brown and fat has rendered, about 8 minutes. With slotted spoon, transfer bacon to paper lined plate (just laid another paper towel on top of plate with chicken.) Discard all but 1 ½ tablespoons bacon fat from the pan.
Increase skillet heat back to medium-high. Add Brussels sprouts, sweet potato, onion and salt and pepper. Cook, stirring occasionally, until crisp tender and the onions look translucent, about 10 minutes.
Stir in apples, garlic, thyme, and cinnamon. Cook for 30 seconds then pour ½ cup of broth. Bring to a boil until evaporated, about 2 minutes. Add the chicken and remaining ½ cup of broth. Cook through, about 2 minutes. Stir in reserved bacon and serve warm. Enjoy!

Servings Size: 4

Per serving: 331 calories, 9g fat, 38g carbohydrates, 26g protein.

Marcos: 46% carbs, 23% fat, 31% protein