1 Medium butternut squash, peeled and cut into 1 inch cubes
1 Medium onion, sliced thin
2 Granny Smith apples, peeled, cored and cut into 1 inch cubes
1/2 tsp Dried thyme
1 tsp Ground cinnamon
1 Cup chicken broth, divided
2 oz Crumbled bacon
Directions
In a large skillet, heat olive oil over medium heat. Add cubed chicken and season with salt and pepper. Cook until browned and cooked through (about 5 minutes). Transfer to a bowl and set aside.
Add Garlic Butter to the skillet. Allow to melt, then add Brussels sprouts, butternut squash, and onion. Season with more salt and pepper, and cook until almost tender (about 8-10 minutes).
Add apple, thyme, cinnamon, and 1/2 cup chicken broth. Stir to combine and cook until the broth has cooked off (about 2 minutes).
Add the rest of the broth and the reserved chicken. Stir to combine.
Take off the heat, and garnish with crumbled bacon. Serve hot!
