Chicken and Brussels Sprout Sauté
Pickled lemon slices make an excellent addition to this meal.
Add the lemon slices to the pan along with the rest of the vegetables.
Add the lemon slices to the pan along with the rest of the vegetables.
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What you need:
4 chicken thighs, boneless and skinless 1 lb. brussels sprouts 1 sweet yellow onion 10 whole peeled garlic cloves 1/4 cup olive oil 1 Tbsp balsamic vinegar 1 Tbsp Autumn Harvest Blend salt and Fresh cracked pepper |
Method:
Trim ends off brussels sprouts and remove outer leaves, cut in half. Peel and slice onion into strips. Set vegetables aside.
In a large bowl, whisk together olive oil, balsamic vinegar, Autumn Harvest Blend, and salt. Crack fresh pepper to preferred amount. Slice chicken into thin strips and add to bowl. Add onions and brussels sprouts. Toss to coat.
In a large cast iron pan, heat 2 Tbsp olive oil over medium-high heat. Remove chicken, onion, and brussels sprouts from bowl and add to pan. Peel garlic cloves, mince and add to pan. Add a little of the remaining liquid in bowl. Sauté over medium high heat for 10-15 minutes or until the chicken is fully cooked and the brussels sprouts are a golden color. salt and pepper to taste.
Trim ends off brussels sprouts and remove outer leaves, cut in half. Peel and slice onion into strips. Set vegetables aside.
In a large bowl, whisk together olive oil, balsamic vinegar, Autumn Harvest Blend, and salt. Crack fresh pepper to preferred amount. Slice chicken into thin strips and add to bowl. Add onions and brussels sprouts. Toss to coat.
In a large cast iron pan, heat 2 Tbsp olive oil over medium-high heat. Remove chicken, onion, and brussels sprouts from bowl and add to pan. Peel garlic cloves, mince and add to pan. Add a little of the remaining liquid in bowl. Sauté over medium high heat for 10-15 minutes or until the chicken is fully cooked and the brussels sprouts are a golden color. salt and pepper to taste.