Heart-Smart_Recipes_2016_

Sprinkle chicken evenly with^1 / 4 teaspoon each salt and black pepper. In a large nonstick

skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken. Cook about

10 minutes or until browned, turning once. Cook, partially covered, over medium heat

about 12 minutes more until done (at least 170°F), turning once. Remove chicken from

skillet; keep warm. Meanwhile, trim stems and remove any wilted outer leaves from

Brussels sprouts; wash and drain well. Quarter any large sprouts; halve any small ones.

Add sprouts to hot skillet. Cook, covered, 5 minutes over medium heat. Add apples.

Cook, uncovered, about 5 minutes more or until sprouts are tender and golden, stirring

occasionally. Drizzle with maple syrup; toss to coat. Serve chicken thighs with sprouts

and apples. Sprinkle with thyme.

PER SERVING: 263 CAL. | 8 G TOTAL FAT (2 G SAT. FAT) | 96 MG CHOL. | 254 MG SODIUM

26 G CARB.| 5 G FIBER| 16 G SUGARS | 24 G PRO.

Chicken with Brussels Sprouts & Apples SERVES 4 (1 thigh +^3 ⁄ 4 cup sprouts
mixture each)

4 small bone-in chicken

thighs (about 1^1 / 2 lb. total),

skin removed

1 medium cooking

apple, cored and

thinly sliced

1 lb. fresh Brussels sprouts

1 tsp. snipped fresh thyme

3 Tbsp. pure maple

syrup

Heart-Smart Recipes 67