12 ounces (about 3 cups) Butternut Squash, chopped
1 tablespoon Water
2 cups Brussels Sprouts, (about 7 oz.), quartered
3 center-cut Bacon, slices, chopped (about 1/4 cup)
5 ounces shredded Rotisserie Chicken Breast, (about 1 cup)
1 cup chopped Yellow Onion
3 Garlic Cloves, minced (about 1 Tbsp.)
1 teaspoon Fresh Thyme, leaves
3/4 teaspoon coarsely ground Black Pepper
5 tablespoons Olive Oil, divided
3/8 teaspoon kosher Salt, divided
2 tablespoons Apple Cider Vinegar
Place squash and 1 tablespoon water in a medium microwavable bowl; cover with plastic wrap. Microwave 2 minutes. Add Brussels sprouts; cover with plastic wrap, and microwave until vegetables are tender, about 2 minutes. Transfer squash and Brussels sprouts to a plate lined with paper towels to drain.
Heat a large skillet over medium-high. Add bacon, and cook, stirring often, until just starting to crisp, about 5 minutes. Add chicken, onion, garlic, thyme, pepper, 1 tablespoon oil, and 1/8 teaspoon salt; cook until onion begins to soften, about 2 minutes. Remove skillet from heat; stir in vinegar. Transfer to a bowl. Wipe skillet clean.
Increase heat to high. Add remaining 1/4 cup oil to skillet; swirl to coat. Add squash mixture; cook, stirring often, until mixture begins to brown, 6 to 8 minutes. Add chicken mixture to squash mixture; stir to combine. Sprinkle with remaining 1/4 teaspoon salt.