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Monday, September 11 2017

Some nights, the thought of tackling dinner and a pile of dishes is just too much to bear. But don't turn to takeout. Instead, opt for a one-dish meal! These healthy one-pan chicken and veggie recipes will allow you to put a nutritious meal on the table without a lot of cleanup after.

INGREDIENTS

4 - chicken thighs (about 2 pounds total)
1 - pound fresh Brussels sprouts
1 - medium cooking apple, cored and thinly sliced
3 - tablespoons pure maple syrup
1 - teaspoon snipped fresh thyme


DIRECTIONS

Remove skin from chicken. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once. Cook, partially covered, over medium heat about 15 minutes more until done, (at least 170 degrees F) turning once more. Remove chicken from skillet; keep warm.


Meanwhile, trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts and drain well. Quarter any large Brussels sprouts and halve any small ones.


Add Brussels sprouts to hot skillet. Cook, covered, for 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.


To serve, transfer Brussels sprouts and apples to a platter. Arrange chicken thighs on top. Sprinkle with thyme.
Nutrition Facts (Pan-Roasted Chicken with Brussels Sprouts and Apples)


Per serving: 301 kcal cal., 9 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 129 mg chol., 273 mg sodium, 26 g carb., 5 g fiber, 17 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:12 am   |  Permalink   |  0 Comments  |  Email
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