1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
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 apples, cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
1 Tablespoon red wine vinegar
1 teaspoon ground cinnamon
1/2 cup reduced-sodium chicken stock
Salt and Pepper to taste
Cover a baking sheet with foil, preheat oven to 400, lay bacon out flat, cook until crisp and crumbly.
Heat the olive oil in a large skillet over medium heat, until hot and shimmering. Add the chicken, salt and pepper to taste. Cook until lightly browned and cooked through, about 5 minutes. Set aside.
Add Brussels sprouts, sweet potato, onion, garlic and salt to taste. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8 minutes.
Stir in the apples, garlic, red wine vinegar, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth.
Raise temperature and cook until almost evaporated, about 2 minutes. Add in chicken. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.