This easy single-pan recipe is a complete meal. A savory fall dinner with a slightly sweet flavor (from the apples and cinnamon). It is super hearty, healthy, and yummy. Enjoy!
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, diced
1 teaspoon salt divided
1/2 teaspoon black pepper
8 slices thick-cut bacon chopped (optional)
3 cups broccoli florets
1 medium sweet potato peeled and diced into 1/2 inch pieces
1 medium white onion chopped
2 granny smith apples cored, and diced
2 cloves of garlic minced
1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup chicken stock divided
No notes given.
Heat the olive oil in a large, nonstick pan over medium high heat, until hot and shimmering.
Add the diced chicken, 1/2 teaspoon salt, and pepper. Cook until lightly brown and cooked through. Transfer chicken to a plate lined with paper towels.
Reduce the pan heat to medium low. Add chopped bacon and cook until crisp and brown.
Reserve 1 1/2 tablespoons of bacon fat.
Transfer bacon to the plate that the chicken is on using a slotted spoon.
Increase the heat back to medium high. Add broccoli, sweet potato, onion and 1/2 teaspoon salt.
Cook until vegetables are crisp-tender and the onion is translucent, stirring occasionally.
Stir in the apples, garlic, thyme, and cinnamon. Cook 1 minute, then pour in 1/2 cup of chicken stock.
Bring to a boil and cook until the stock has evaporated.
Add the chicken and remaining 1/2 cup chicken stock.
Cooked until heated through. Then add the bacon and serve warm.