The weather is cooling off and so we’ll all be cooking more than we did in the summer. This dish is warm and comforting, but yet still healthy and easy to make. Most of this stuff I usually have around the house, so hopefully you do too. Brussels sprouts are very good for your eyes so I try to eat them as often as I can.
3 T of olive oil (divided) plus more as necessary
About 15-20 Brussels sprouts, trimmed and cut lengthwise
About 1 and ¼ pounds of chicken breasts, cut into bite size pieces
1 large shallot, peeled and diced small
Salt and pepper for seasoning to taste
¼ cup of balsamic vinegar
2 T honey
½ cup of sun dried tomatoes (dry, not packed in oil)
½ cup of dried cranberries
½ cup of candied or roasted pumpkin seeds (I use the raw sprouted ones you get at Costco. You can use as is or roast in a dry frying pan the way you would pine nuts)
Use a large skillet and add half the olive oil and the Brussels sprouts with the cut side down. Cook over medium-high heat for 4-5 minutes until seared and light, golden brown.
Turn sprouts over and move them to one side of the pan. It’s okay if you have to pile them on top of each other.
Add remaining olive oil (and more if necessary) to the bare side of the pan. Add the chicken, shallots and salt and pepper. Cook for about 4-5 minutes and chicken is about 80-90% done. Stir and flip the chicken intermittently.
Evenly drizzle the balsamic vinegar, honey and stir to combine.
Reduce heat to medium-low and simmer for 2-3 minutes or until chicken is cooked through and sprouts are crisp-tender.
Evenly sprinkle with sun dried tomatoes, cranberries and pumpkin seeds and stir to combine. Serve immediately. This dish is best warm and fresh but will keep in the fridge for up to 5 days or in the freezer for 3 months.
Yield – serves 4
Total time – Approx. 20 minutes