Serves 4

Prep time: 45 minutes

You can customize this dish by adding or changing vegetables. Swap cubed squash for the sweet potatoes, or use broccoli instead of Brussels sprouts and kale instead of spinach. This also makes a hearty breakfast option if you skip the chicken and eggs.

If you’re looking for a healthy side dish during the holidays, leave out the chicken and you’ve got a healthy side dish that will compete with the usual starchy sides.

Ingredients

4 slices bacon, diced

1 pound chicken breast, cubed

1 tablespoon olive oil

1 shallot, minced

1 apple, any variety, cored and diced

1 sweet potato, peeled and cubed

1/2 pound Brussels sprouts cored and quartered

2 teaspoons dried sage

4 cups baby spinach

1/2 cup pecans

1/2 cup dried cranberries

Sea salt and fresh ground pepper, to taste

Instructions

• In a large, heavy skillet, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.

• Add the chicken to the pan and cook until well browned. Remove from pan and set aside.

• Add the olive oil to the pan and add the shallots, apples, sweet potatoes, Brussels sprouts, and sage. Stir and cook until vegetables are softened and well browned.

• Add the spinach, stir until wilted, and add the pecans, cranberries, chicken, and bacon back to the pan.

• Stir until heated through and serve immediately.