Harvest Chicken Skillet

3-4 slices bacon

1 small onion (diced)

2 cloves garlic (minced)

1 1/2 lbs chicken or turkey (raw or leftovers!)

2 small sweet potatoes (cut into 1/4 inch pieces)

1 lb brussel sprouts (trimmed & quartered)

1 tsp ground cinnamon

1/4 tsp nutmeg

1 red apple (I use Gala, diced)

1/4 - 1/2 C chicken broth

1/2 C walnuts, roughly chopped

1/3 C dried cranberries

1 tsp dried thyme

Salt & Pepper

Heat a large skillet over medium heat. Add bacon & cook until cooked through, flipping as needed.

Remove bacon from pan, leaving the bacon grease in the pan. Crumble & reserve the cooked bacon for later.

Add chopped onion to the pan with the bacon grease & sauté until tender, (4-5 minutes).

Add garlic to the pan & cook for about 30 seconds.

Add chicken & cook until browned on both sides & cooked through, (if using raw chicken) - otherwise add leftover (cooked) chicken/turkey to pan to heat up.

Set aside, cover, & keep warm.

If the pan is dry, add an additional tablespoon oil. Add sweet potatoes, brussel sprouts, cinnamon, nutmeg, and salt & pepper. Stir to combine & cook for 3-4 minutes to allow the veggies to brown.

Add apples & chicken broth, then cover & cook for 10-15 minutes. (Check & add more broth as needed to prevent any burning.)

Once the veggies are tender, stir in cooked chicken, walnuts, dried cranberries & thyme. Cook everything until is warmed through.

Season to taste with additional salt & pepper and serve with crumbled bacon.