Skillet Apple and Brussels Sprouts Chicken

• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/2 lb shaved brussels sprouts
• 1/2 red onion sliced
• 2 cloves garlic minced
• 4 slices Hickory Smoked bacon chopped
• 1 sweet apple halved and sliced thinly
• 1 clove garlic minced
• 2 tsp brown sugar
• 2 tbsp balsamic vinegar
• 2 tbsp Cooking With Greens No Salt Italian Blend
• 2 tsp Cooking With Greens Pink Himalayan Sea salt
• 1 cup glazed pecans chopped
• 2 tbsp olive oil

Season both sides of chicken thighs with Italian Blend and Sea Salt. Heat large skillet and add olive oil. Add chicken to pan and sear each side. Add chopped raw bacon to pan. Cook until bacon partly done. Add shaved Brussels, red onion and garlic and mix well. Add Balsamic vinegar and brown sugar. Mix well and cook until Brussels sprouts start to wilt. Cover, lower heat and allow to steam for about 5 minutes. Toss in apple slices. Cook an additional 3 to 4 minutes. Remove from heat and toss in glazed pecans.