Jeweled Honey Balsamic Chicken and Brussels Sprouts
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Jeweled Honey Balsamic Chicken and Brussels Sprouts – EASY, one-skillet, healthy, ready in 15 minutes, and loaded with FALL FLAVORS!! Juicy chicken, crisp-tender sprouts, tangy balsamic, sweet honey, and seasoned to perfection!!
This dish just screams fall flavors.
It also happens to be an easy, one-skillet recipe that’s ready in 15 minutes making it perfect for busy weeknights.
The chicken and Brussels sprouts simmer in a mixture of honey and balsamic vinegar which keeps the chicken perfectly moist and allows the sprouts to steam to crisp-tender perfection. The recipe is naturally gluten-free and healthy.
I’m a huge fan of balsamic anything and the honey takes the edge off the balsamic. Depending on your personal preference for tanginess to sweetness, you may want to play with the ratios of each a bit; start conservatively and increase as desired.
In order to really bring out the essence of fall I generously seasoned the recipe with McCormick® Rosemary, Thyme, and Oregano.
Rosemary reminds me of Thanksgiving, thyme is always great with poultry, and oregano rounds things out nicely.
The crown jewels, the pomegranate arils (seeds), are tangy-yet-sweet, juicy, and are little flavor bombs that explode in your mouth. Their juiciness complements the chicken and sprouts so beautifully and they balance out the dish perfectly. It makes me want to add pom arils to all my recipes.
If you’ve never seeded a pomegranate, it’s not a hard at all, but if you’re in a rush and want to save time, many grocery stores sell the arils in the produce department near where the pre-sliced fruits are. Alternatively, dried cranberries make a great substitute.
- 3 to 4 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- about 1.50 pounds Brussels sprouts, trimmed and halved
- 1/4 to 1/3 cup balsamic vinegar, or to taste
- 2 to 4 tablespoons honey, or to taste
- 3/4 teaspoon McCormick Rosemary Leaves
- 3/4 teaspoon McCormick Thyme Leaves
- 3/4 teaspoon McCormick Oregano Leaves
- 3/4 teaspoon Kosher salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup pomegranate arils (dried cranberries may be substituted)
- To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is about 80% cooked through; stir and flip intermittently to ensure even cooking.
- Push chicken over to one side of the skillet and add the sprouts in an even, flat layer with the cut side down.
- Allow them to cook for about 2 minutes before evenly drizzling the entire skillet with balsamic vinegar, honey, and evenly seasoning with the rosemary, thyme, oregano, salt, and pepper.
- Simmer for about 5 to 10 minutes or until chicken is cooked through and sprouts are as tender as desired.
- Remove from the heat, evenly sprinkle with pomegranate arils, and if desired add final drizzles of balsamic and/or honey, to taste. Serve immediately. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Amount Per Serving: Calories: 504Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 120mgSodium: 540mgCarbohydrates: 35gFiber: 6gSugar: 24gProtein: 49g
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Post is brought to you by McCormick®. The recipe, text, images, and opinions expressed are my own.
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