Chicken, Sweet Potato, and Apple Skillet

1 1/2 lb boneless, skinless chicken breasts, cut into 1/2" cubes
1 tbsp olive oil
3 slices center cut bacon, chopped
1½ c Brussels sprouts, trimmed and quartered
1 med sweet potato (8 oz), peeled and cut into 1/2" cubes
1 med onion, chopped
2 Golden Delicious apples, peeled, cored, and cut into 3/4" cubes
4 cloves garlic, chopped
1 tsp chopped fresh thyme or 1/4 tsp dried
1/4 tsp ground cinnamon
1 c reduced-sodium chicken broth

1. Heat oil in large nonstick frying pan 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 1 teaspoon 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 black pepper as needed. Cook until hot, about 2 minutes.