Maple-Glazed Chicken with Apple Brussels Sprout Slaw

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red wine vinegar

  3 tbsp or 45g

• Maple syrups

  2 tbsp or 40g

• Brussels sprouts

  Raw

  ½ lb or 227g

• Currants

  Raw, european black

  ¼ cup or 28g

• Apples

  With skin

  1 medium or 182g

Directions

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 4-7 minutes on each side or until cooked through and no longer pink. Remove from pan; keep warm. Add 2 tablespoons vinegar and maple syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.
2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.
3. Enjoy!

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