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
- 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.
- 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.
- Return chicken to pan and top with toasted pecans.
Source: https://www.countryliving.com/food-drinks/recipes/a44233/skillet-chicken-brussels-sprouts-apples-recipe/
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