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