Skillet Chicken with Brussel Sprouts and Apples
Did you know that March is National Nutrition month? Let’s kick it off with a simple and tasty chicken dinner!
Recipe inspired by Country Living
· 4 (roughly 1 ½ pounds) chicken thighs
· 2 tsp. fresh thyme, or ½ tsp dried thyme
· 1 tbsp. canola oil
· 12 oz. shredded brussel sprouts
· 1 medium apple sliced
· ½ medium red onion sliced
· 1 chopped garlic clove
· 2 tbsp. white balsamic vinegar
· 2 tsp brown sugar
· Salt and Pepper to taste
Season chicken thighs with thyme and salt and pepper. Cook in canola oil in a large skillet over medium-high heat, until thoroughly cooked (about 5 minutes per side or until internal temperature is at least 165۠° F). Transfer to plate.
Tip: To get crispy skin on the chicken thighs, start with the heat on high. Add the canola oil before the pan is too hot. Then place the chicken skin-side down for approximately 2-3 minutes or until the chicken skin no longer sticks to the pan. Once this is done, flip the chicken over and cook through, turning the heat down to medium-high.
Add brussel sprouts, apple, red onion, and garlic to skillet. Cook, tossing repeatedly, until brussel sprouts are wilted and onion is soft. Around 6 minutes.
Stir in white balsamic vinegar and brown sugar. Season with salt and pepper.
Add crumbled blue cheese to the brussel sprout and apple mixture.
Add 1/3 cup of toasted pecans to the brussel sprout and apple mixture.