Ingredients:

·        1 Tbsp. of extra virgin olive oil

·        1-pound boneless, skinless chicken breast, cut into ½ inch cubes

·        1 tsp. salt, divided (or to taste)

·        ½ tsp. black pepper (or to taste)

·        1 medium onion, chopped

·        3 cups Brussels sprouts, trimmed and quartered (~3/4 pound)

·        1 medium sweet potato, peeled and cut into ½ inch cubes (~ ½ pound)

·        2 Granny Smith apples, peeled, cored and cut into ~1 inch cubes

·        4 cloves garlic, minced (~2 teaspoons)

·        2 tsp. chopped fresh thyme or ½ tsp. dried thyme

·        1 tsp. ground cinnamon

·        1 cup reduced-sodium chicken stock or broth or chicken bone broth, divided

·        Optional garnishes: chopped green onion and/or sunflower seeds

Instructions:

1.      Heat a large skillet or pot over medium-high heat with olive oil until hot.

2.      Season the chicken with salt and pepper to taste then place the chicken in the skillet. Cook until lightly browned and cooked through, about 5 minutes. Remove from heat and set aside.

3.      Once chicken is removed, add Brussels sprouts, sweet potato, onion and remaining salt and pepper to taste. Cook until crisp and tender, the onions should look translucent. This should take about 8-10 minutes.

4.      Stir in the apples, garlic, thyme and cinnamon. Cook for 30 seconds, then pour in ½ cup of the broth. Bring to a boil and cook until evaporated about 2 minutes.

5.      Add the reserved chicken and remaining broth. Cook until heated through, about 2 minutes.

6.      Garnish (optional) serve warm. Enjoy!