Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons extra virgin olive oil (divided)
  • 1 pound boneless skinless chicken breast (cut into bite sized pieces)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 1/2 cup red onion (diced)
  • 1 cup sweet potatoes (peeled and diced)
  • 1 cup Brussels sprouts (quartered)
  • 1/2 sweet red apple (diced)
  • 1/4 cup low sodium chicken broth (more if needed)
  • 2 tablespoons maple syrup
  • 2 tablespoons grainy Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/3 cup low sodium chicken broth
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary

Instruction

  • In a bowl, whisk together ingredients for the sauce. Set aside.
  • Heat 2 teaspoons of olive oil in a large skillet over medium high heat. Season chicken with salt and pepper and saute until cooked through. Remove to a plate.
  • Reduce heat to medium and add remaining oil to the skillet. Add red onion, sweet potatoes and Brussels sprouts, sauteeing for 6 to 8 minutes. Splash in the chicken broth as needed to deglaze the pan.
  • When sweet potatoes are almost fork tender, add in diced apple and saute 2 minutes.
  • Add chicken back to the skillet along with the sauce and stir everything together. Cook another 2 to 3 minutes until warmed through. Enjoy!