One Pan Chicken with Apples

Fall is coming! Who doesn’t love a warm and savory dish on these gray days? This dish is a perfect way to fill up your stomach after a day in the cold fall air. And the best part- you’ll only have one dish to clean up afterwards!

INGREDIENTS

• 1 tablespoon olive oil

• 1 pound chicken breast, diced boneless, skinless

• 1 teaspoon 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

• 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.

• 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 the 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 the 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.