Skillet Chicken With Brussels Sprouts And Apples

May 10, 2018

 

Yields: 4 Servings

 

Total Time: 0:30

 

 

Ingredients

 

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

 

 

 

 

 

Directions:

 

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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