One Pan Chicken and Apples

INGREDIENTS

• 1 Tablespoon olive oil
• 1 pound chicken breast, diced (boneless, skinless)
• 1 teaspoon kosher salt (divided)
• 1/2 teaspoon black pepper
• 8 slices thick-cut bacon (chopped)
• 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)

INSTRUCTIONS

1. 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 plated lined with paper towels.
2. 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.
3. Increase the heat back to medium high. Add broccoli, sweet potato, onion and 1/2 teaspoon salt. Cook until the vegetables are crisp-tender and the onion is translucent, stirring occasionally.
4. Stir in the apples, garlic, thyme and cinnamon. Cook 1 minute, then pour in 1/2 cup of the chicken stock. Bring to a boil and cook until the stock has evaporated. Add the chicken and remaining 1/2 cup chicken stock. Cook until heated through. Then add the bacon and serve warm.

Recipe from I Heart Nap Time.