Skillet Chicken With Brussels Sprouts And Apples

May 10, 2018


Yields: 4 Servings


Total Time: 0:30





1 1/2 lb. boneless, skinless chicken thighs


2 tsp. chopped fresh thyme


Kosher salt and black pepper


1 tbsp. canola oil


1 (12-oz.) package shredded Brussels sprouts


1 sliced apple


1/2 sliced red onion


1 chopped Garlic Clove


2 tbsp. white balsamic vinegar


2 tsp. brown sugar


1/3 c. chopped toasted pecans








1) Season chicken thighs with fresh thyme, and kosher salt and black pepper.  Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.


2) Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet.  Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes.  Stir in white balsamic vinegar and brown sugar.  Season with kosher salt and black pepper.


3) Return chicken to pan and top with toasted pecans.



























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