Week 40: Recipe #3--Chicken, Apple, and Potato Skillet

This recipe is another Pinterest find, and it was pretty good.  It comes from a site called Prevention (see link below).  I've never had a brussels sprout before, and they weren't half bad.  My youngest ate this up, and my 4 yo ate everything but the sprouts.  I served this with fresh fruit.  Makes 4 servings.

You'll Need:

• 1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
• 4 tsp. olive oil
• 3 slices bacon, chopped
• 1 1/2 c. brussels sprouts, trimmed and quartered
• 1 med. sweet potato (8 oz.) peeled and cut into 1/2" cubes
• 1 med. onion, chopped
• 2 golden delicious apples, peeled, cored, and cut into 3/4" cubes
• 4 cloves garlic, sliced
• 1 tsp. chopped fresh thyme or 1/4 tsp. dried (I used dried)
• 1/4 tsp. ground cinnamon
• 1 c. chicken broth

Preparation:

1. Season chicken lightly with salt.  Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat.  Add chicken and cook until lightly browned and cooked through, about 5 minutes.  Transfer to a plate.
2. Return pan to heat and add remaining 2 teaspoons oil.  Stir in bacon and cook until starting to brown, about 2 minutes.  Add brussels sprouts, sweet potato, and onion.  Cook, stirring occasionally, until crisp-tender, about 5 minutes.  Stir in apples, garlic, thyme, and cinnamon.  Cook 3 minutes.  Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes.  Add reserved chicken and remaining 1/2 cup broth.  Season with the salt and black pepper as needed.  Cook until hot, about 2 minutes.

Recipe and link:  http://www.prevention.com/food/cook/heart-healthy-recipes-pork-chops-beef-chili-and-more