2Honeycrisp apples, peeled, cored and cut into ½" cubes (about 2 cups)
6garlic cloves, minced
1tablespoonfresh thyme, chopped
1tablespoonfresh sage, chopped
2 ½teaspoonkosher salt
1teaspoonfreshly ground black pepper
Bring large cast iron skillet to medium heat and add bacon. Cook until crisp and transfer to a paper towel-lined plate.
Keep bacon fat and increase heat to medium-high. Add the chicken, 1 teaspoon salt and ½ teaspoon black pepper and cook about 4 minutes on each side until lightly browned and cooked through. Transfer to a plate and set aside.
Add diced sweet potato, onion, Brussels sprouts, 1 ½ teaspoon salt and ½ black pepper to skillet. Cook, stirring occasionally, until the onions are translucent and the sweet potatoes are softened. Should be about 10 minutes.
Add the cubed apples, garlic, thyme, sage and cinnamon, cooking 30 seconds. Add chicken back and cook until chicken is warmed through. Stir in bacon and serve immediately.
Be consistent when cutting the sweet potatoes so they will cook evenly.
If you don't have fresh herbs, you can use dried. Just reduce the amount you use by two-thirds.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.