Harvest skillet made with sweet potatoes, brussels sprouts and chicken is tangy and delicious.

By JULIE BRINKLEY

The right amount of mustard adds the perfect tanginess to this easy harvest skillet your family will love!

This recipe was inspired by Closet Cooking.

WHAT YOU NEED

4 slices bacon

1 lb. chicken, cut into bite size pieces

1 onion, diced

1 sweet potato, peeled and cubed

1 lb. brussel sprouts, trimmed and halved

4 cloves of garlic

2 tsp fresh thyme (½ tsp dried)

2 apples, diced

1 cup chicken broth

2 tbsp whole grain mustard

2 tbsp maple syrup

Salt and pepper to taste

HOW TO MAKE IT

Prepare bacon ahead of time and reserve pan grease. Make a heart healthy switch by using turkey bacon and sub a couple tablespoons of olive oil.

Cook chicken in the same skillet, about 6-8 minutes until browned; set aside.

Add onion, sweet potato and brussels and cook until tender, about 10-15 minutes. Add garlic, thyme and apples and cook for about one minute.

Add the broth to deglaze the pan. Return chicken and bacon to the pan and add mustard, maple syrup and salt and pepper until the sauce thickens.

Top with toasted pecans and cranberries.