Chicken, Sweet Potato, and Apple Skillet

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 tsp olive oil
3 slices bacon, chopped
1 1/2 cup brussel sprouts, trimmed and quartered
1 medium sweet potato (8 oz), peeled and cut into 1/2 inch cubes
1 medium onion, chopped
2 Golden Delicious apples, peeled, cored, and cut into 3/4 inch cubes
4 cloves garlic, sliced
1 tsp chopped fresh thyme or 1/4 tsp dried thyme
1/4 tsp ground cinnamon
1 cup reduced-sodium chicken broth
1/8 tsp salt

1. Season chicken lightly with salt. Heat 2 teaspoons of the oil in a large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.
2. Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes. Add brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with the salt and black pepper as needed. Cook until hot, about 2 minutes.

Source: Prevention Magazine, February 2011

Try #1 - May 10, 2011
This was just ok. The flavors were kind of bland. I used asparagus instead of brussel sprouts (since brussel sprouts were $6.99/pound... seriously??), and granny smith instead of golden delicious. Actually, a sweeter apple may have helped the dish. I also omitted the bacon, which probably would have kicked the flavor up a notch. All in all, though, I wasn't super impressed.