Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds

Name: Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil; about 15 to 20 Brussels sprouts; about 1 1/4 pounds boneless skinless chicken breast; 1 large shallot; salt and pepper; ¼ cup balsamic vinegar; 2 tablespoons honey; ½ cup sun-dried tomatoes; ½ cup dried cranberries; ½ cup candied or roasted pumpkin seeds

User Reviews

4.7

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 Servings
Calories
579 kcal
Course
Lunch

Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds

Jade Rice

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The crevices of the Brussels sprouts soak up the balsamic vinegar and honey sauce beautifully and it keeps the chicken perfectly juicy and moist. It’s an easy, one-skillet meal that’s warm, comforting, and hearty while being healthy and ready in 20 minutes. I added sun-dried tomatoes and dried cranberries for chewiness and extra tart-and-tangy flavor. Pumpkin seeds add crunch. Chewy, crunchy, with the crisp-tender sprouts. You won’t have to bribe anyone to eat their Brussels sprouts when they’re prepared this way.

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Ingredients

Servings

3 tablespoons olive oil divided; plus more if necessary
about 15 to 20 Brussels sprouts trimmed and halved lengthwise
about 1 1/4 pounds boneless skinless chicken breast diced into bite-sized pieces
1 large shallot peeled and diced small
salt and pepper for seasoning to taste
¼ cup balsamic vinegar
2 tablespoons honey
½ cup sun-dried tomatoes dry, not oil-packed
½ cup dried cranberries
½ cup candied or roasted pumpkin seeds I used seasonally-available candied pumpkin spice pumpkin seeds from TJ’s

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Instructions

To a large skillet, add 2 tablespoons olive oil, Brussels spouts with the cut side down, and cook over medium-high heat for about 4 to 5 minutes, or until seared and lightly 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 1 tablespoon olive oil (plus more if necessary) on bare side of the pan and add the chicken, shallots, season everything with salt and pepper and cook for about 4 to 5 minutes or until chicken is 80 to 90% cooked through; stir and flip the chicken intermittently.
Evenly drizzle the balsamic vinegar, honey, and stir to combine.
Reduce heat to medium-low and simmer for about 2 to 3 minutes or until chicken is cooked through and sprouts are crisp-tender.
Evenly sprinkle with sun-dried tomatoes, cranberries, pumpkin seeds, and stir to combine. Serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition Information

Show Details

Serving 1 Calories 579kcal (29%) Carbohydrates 43g (14%) Protein 52g (104%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 17g Cholesterol 120mg (40%) Sodium 347mg (14%) Fiber 6g (24%) Sugar 31g (62%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 579 kcal

% Daily Value*

Serving	1
Calories	579kcal	29%
Carbohydrates	43g	14%
Protein	52g	104%
Fat	23g	35%
Saturated Fat	4g	20%
Polyunsaturated Fat	17g	100%
Cholesterol	120mg	40%
Sodium	347mg	14%
Fiber	6g	24%
Sugar	31g	62%