4.7 from 27 votes
Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds
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.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Servings
Calories:
579 kcal
Course:
Lunch
Ingredients
- 3 tablespoons olive oil divided; plus more if necessary
- Brussels sprouts trimmed and halved lengthwise, about 15 to 20
- chicken breast diced into bite-sized pieces, boneless skinless, about 1 1/4 pounds
- 1 shallot peeled and diced small, large
- salt for seasoning to taste
- black 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 pumpkin seeds I used seasonally-available candied pumpkin spice pumpkin seeds from TJ’s, candied or roasted
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 579
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.