Ingredients
3-4 slices bacon
1 small onion, diced
2 cloves garlic, minced
1 ½ lbs. boneless, skinless chicken breasts, cut into ½-inch pieces
2 small sweet potatoes, cut into ¼-inch pieces
1 lb. Brussels sprouts, trimmed and halved
1 small red apple, diced
½ cup walnuts, roughly chopped
⅓ cup dried cranberries
2 Tbsp olive oil
½ cup chicken broth
Spices
1 tsp cinnamon ¼ tsp nutmeg
½ tsp thyme
Salt and pepper to taste
Directions
Heat the oven to 400F.
Place potatoes and and brussels sprouts on a sheet pan, coat in 1 tbsp olive oil, and roast for 25 minutes or until brussels are charred and potatoes are tender.
In a large skillet, cook bacon till crisp, turning halfway through. Crumble and reserve the cooked bacon for later.
Drain grease from from the skillet, leaving a small amount to sauté onion, garlic, and diced apple. Add spices. Remove from skillet, and heat remaining tbsp olive oil.
Sprinkle salt on chicken and add to heated skillet. Cook for a few minutes on each side to sear. Add chicken broth, and let the chicken simmer to finish cooking.
Once chicken is cooked, remove from heat and mix in all remaining ingredients.
Original Recipe: https://www.familyfoodonthetable.com/one-pot-easy-harvest-chicken-skillet/#mv-creation-268-jtr
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