Paleo Sweet Potato, Chicken, Brussels Sprouts, Apple and Bacon Skillet.

Ingredients:

• 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

Directions:

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.