1poundboneless skinless chicken breastcut into bite sized pieces
Kosher saltto taste
Black pepperto taste
1/2cupred oniondiced
1cupsweet potatoespeeled and diced
1cupBrussels sproutsquartered
1/2sweet red applediced
1/4cuplow sodium chicken brothmore if needed
For the sauce:
2tablespoonsmaple syrup
2tablespoonsgrainy Dijon mustard
1teaspoonapple cider vinegar
1/3cuplow sodium chicken broth
1/2teaspoonfresh thyme
1/2teaspoonfresh rosemary
Instructions
In a bowl, whisk together ingredients for the sauce. Set aside.
Heat 2 teaspoons of olive oil in a large skillet over medium high heat. Season chicken with salt and pepper and saute until cooked through. Remove to a plate.
Reduce heat to medium and add remaining oil to the skillet. Add red onion, sweet potatoes and Brussels sprouts, sauteeing for 6 to 8 minutes. Splash in the chicken broth as needed to deglaze the pan.
When sweet potatoes are almost fork tender, add in diced apple and saute 2 minutes.
Add chicken back to the skillet along with the sauce and stir everything together. Cook another 2 to 3 minutes until warmed through. Enjoy!
Notes
SUBSTITUTIONS:
Chicken: Use chopped boneless chicken breast or boneless skinless thighs.
Vegetables: You can also swap for broccoli, red potatoes or another favorite vegetable.
Chicken Broth: You can substitute with vegetable broth or water, if desired.
Maple Syrup: You can use honey or another type of sweetener.
Apple Cider Vinegar: You can substitute with white wine vinegar or red wine vinegar, however the flavor may be stronger so I would substitute with less.
Spices: You can use substitute with 1/4 each of dried thyme and rosemary, if desired.
STORAGE: Store leftovers in a sealed container in the refrigerator for up to 3 days.