1poundboneless, skinless chicken breast, cut into 1-inch cubes
½teaspoonground black pepper
1teaspoonKosher salt, divided
4-8slicesthick-cut bacon, chopped
1mediumsweet potato, peeled and diced into 1/2-inch pieces
1mediumwhite onion, peeled and chopped
2granny smith apples, cored and diced
1/4-1 teaspoonground cinnamon, to taste
1cupchicken stock, or chicken broth (divided)
In a large, nonstick pan, heat the olive oil over medium-high heat, until shimmering. Add the chicken, pepper, and 1/2 teaspoon salt. Cook until lightly browned and cooked through. Transfer chicken to a paper towel-lined plate.
Reduce the heat to medium-low. Add the bacon and cook until crisp. Transfer bacon to a paper towel-lined plate. Leave 1 1/2 Tablespoons bacon fat in the pan.
Increase the heat to medium high. Add broccoli, sweet potatoes, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are crisp-tender and the onion is translucent.
Stir in the apples, garlic, thyme, and cinnamon. Cook 1 minute, then pour in 1/2 cup 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. Stir in the bacon. Serve warm.
Swap out sweet potatoes for baby gold or red potatoes.
If you don't love broccoli you can omit or swap for green beans.
While the bacon does give great flavor, you can omit if preferred.
Storage: Store leftovers in a covered container for up to 3 days in the refrigerator. Reheat in the microwave or a skillet over low heat until warm.