* 1 tablespoon olive oil
* 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
* 1 teaspoon kosher salt, divided
* 1/2 teaspoon black pepper
* 4 slices thick-cut bacon, chopped
* 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
* 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
* 1 medium onion, chopped
* 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
* 4 cloves garlic, minced (about 2 teaspoons)
* 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
* 1 teaspoon ground cinnamon
* Heat the olive oil in a large, nonstick skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
* Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
* Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
* Stir in the apples, garlic, thyme, and cinnamon. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.