Makes 832g | Eat 342g
1 tablespoon (14g) olive oil (divided)
1 pound (454g) boneless skinless chicken thighs
1 teaspoon (6g) salt (divided)
1/2 teaspoon (1g) ground black pepper (divided)
1/2 pound (227g) raw Brussels sprouts (trimmed and quartered)
1 small (170g) raw sweet potato (diced in 1/4-inch pieces)
1 shallot (43g) shallot (minced)
1 cup (205g) fat free chicken broth (divided)
1 medium (3" dia) (182g) Granny Smith apple (diced)
2 clove (6g) garlic (minced)
2 teaspoon (2g) fresh thyme
3/4 tsp (2g) cinnamon
1/4 teaspoon (1g) ground nutmeg
Cut the chicken thighs into 1 ½-inch cubes.
In a large skillet, add 2 teaspoons of olive oil and heat over medium-high heat. Once the oil is hot, add the cubed chicken thighs, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 2 minutes per side, or until browned but not cooked through. Transfer browned chicken to a paper towel-lined plate and set aside.
Reduce the heat to medium and add the remaining 1 teaspoon of olive oil to the skillet. Add the brussels sprouts, cubed sweet potato, minced shallot, and remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss to combine, and then add ½ cup of chicken broth. Cook for 8 to 10 minutes, or until the brussels sprouts are tender.
Stir in the diced apple, garlic, fresh thyme, cinnamon, and nutmeg.
Add the browned chicken thighs and remaining ½ cup of broth. Cook for 5 minutes, or until the chicken is fully cooked.
Remove the skillet from the heat and serve.
Store leftovers in an airtight container in the fridge for up to 5 days.
Feel free to use another tart, crispy apple, such as Honey Crisp, Pink Lady, or Fuji.
Using a heavy-bottom pan, such as a cast iron skillet or dutch oven will help distribute the heat better and will result in more even cooking.
Try to avoid overcrowding your skillet when you brown the chicken as it won’t brown as well. If needed, brown your chicken in two batches, using 1 teaspoon of oil per batch.