Brown sugar and apples bring sweetness to this chicken and brussels sprouts dish.

YIELDS: 4 servings

TOTAL TIME: 0 hours 30 mins


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.

1- 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.