Directions

1. In a nonstick pan over medium heat, heat the oil until hot and shimmering. Toss in the chicken, 1/2 teaspoon salt, pepper and allow to cook until lightly brown and cooked through.
2. While the chicken is cooking, line a plate with paper towels and transfer chicken to the plate when done.
3. Lower the pan heat to medium low, add chopped bacon and cook until crisp and brown. Set aside 1 1/2 tablespoons of bacon fat and put the cooked bacon on the plate that the chicken is on.
4. Return the pan’s heat back to medium high, mix together the broccoli, sweet potato, onion, 1/2 teaspoon salt and cook until the vegetables are crisp-tender and the onion is translucent, mixing occasionally.
5. Mix in the apples, garlic, thyme, cinnamon, let cook 1 minute and then mix in 1/2 cup of the chicken stock. Bring to a boil and cook until the stock has evaporated. Combine the chicken, remaining 1/2 cup chicken stock and cooked until heated through. Lastly, mix in the bacon and serve warm.