Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds

Just say the word balsamic and I’m in. How I love thee.

Especially with Brussels sprouts which are my favorite vegetable. Or tied with broccoli, I can’t decide.

The crevices of the Brussels sprouts soak up the balsamic vinegar and honey sauce beautifully and it keeps the chicken perfectly juicy and moist.

It’s an easy, one-skillet meal that’s ready in 20 minutes.

I added sun-dried tomatoes and dried cranberries for chewiness and extra tart-and-tangy flavor. Pumpkin seeds add crunch. Chewy, crunchy, with the crisp-tender sprouts. I can’t even. It’s a perfect fall recipe that’s warm, comforting, and hearty while still being healthy.

You won’t have to bribe anyone to eat their Brussels sprouts when they’re prepared this way. Promise.

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Yield: serve 4

Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

The crevices of the Brussels sprouts soak up the balsamic vinegar and honey sauce beautifully and it keeps the chicken perfectly juicy and moist. It’s an easy, one-skillet meal that’s warm, comforting, and hearty while being healthy and ready in 20 minutes. I added sun-dried tomatoes and dried cranberries for chewiness and extra tart-and-tangy flavor. Pumpkin seeds add crunch. Chewy, crunchy, with the crisp-tender sprouts. You won’t have to bribe anyone to eat their Brussels sprouts when they’re prepared this way.

Ingredients

• 3 tablespoons olive oil, divided; plus more if necessary
• about 15 to 20 Brussels sprouts, trimmed and halved lengthwise
• about 1 1/4 pounds boneless skinless chicken breast, diced into bite-sized pieces
• 1 large shallot, peeled and diced small
• salt and pepper, for seasoning to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 cup sun-dried tomatoes (dry, not oil-packed)
• 1/2 cup dried cranberries
• 1/2 cup candied or roasted pumpkin seeds (I used seasonally-available candied pumpkin spice pumpkin seeds from TJ’s)

Instructions

1. To a large skillet, add 2 tablespoons olive oil, Brussels spouts with the cut side down, and cook over medium-high heat for about 4 to 5 minutes, or until seared and lightly golden brown.
2. Turn sprouts over and move them to one side of the pan. It’s okay if you have to pile them on top of each other.
3. Add remaining 1 tablespoon olive oil (plus more if necessary) on bare side of the pan and add the chicken, shallots, season everything with salt and pepper and cook for about 4 to 5 minutes or until chicken is 80 to 90% cooked through; stir and flip the chicken intermittently.
4. Evenly drizzle the balsamic vinegar, honey, and stir to combine.
5. Reduce heat to medium-low and simmer for about 2 to 3 minutes or until chicken is cooked through and sprouts are crisp-tender.
6. Evenly sprinkle with sun-dried tomatoes, cranberries, pumpkin seeds, and stir to combine. Serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 579Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 120mgSodium: 347mgCarbohydrates: 43gFiber: 6gSugar: 31gProtein: 52g

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