Wash and chop the chicken breast into bite-sized pieces, around an inch thick. Peel and dice the sweet potatoes into small cubes. Slice the Brussels sprouts in half, chop the onion, and mince the garlic. Core and chop the apples.

In a large skillet, heat olive oil over medium-high heat. Once the oil shimmers, add the chopped chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.

In the same skillet, add more olive oil if necessary, then add the sweet potatoes and onion. Sauté for 5 minutes until the sweet potatoes soften and onions are translucent. Add minced garlic and stir for another minute.

Return cooked chicken to the skillet with the halved Brussels sprouts and chopped apples. Stir together and cook for an additional 10-15 minutes until Brussels sprouts are tender.

Taste and adjust seasoning if necessary. Serve warm topped with a poached egg if desired.