Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium sweet potato, diced
- 2 cups Brussels sprouts, halved
- 1 apple, cored and sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chicken broth
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt, pepper, thyme, and rosemary, then add them to the skillet. Cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add onions and garlic. Sauté until the onions are translucent, about 3-4 minutes.
- Add diced sweet potato and Brussels sprouts to the skillet. Cook for about 8-10 minutes until they begin to soften.
- Stir in the apple slices, chicken broth, and dried cranberries. Bring to a simmer.
- Return the chicken to the skillet, nestling it into the vegetables. Cover and cook for an additional 10-15 minutes, or until the sweet potatoes are tender.
- Top with chopped walnuts before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- This dish can be made in advance and reheated for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 380
- Sugar: 10g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg