Skillet Chicken with Brussel Sprouts and Apples.

Happy New Year babies....Here is the first recipe for the month....

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.

 

Piece of cake right? Or in this case...Slice of chicken....Enjoy! Eat well my friends!