Maple-Glazed Chicken with Apple Brussels Sprout Slaw

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red wine vinegar

  3 tbsp or 45g

• Maple syrups

  2 tbsp or 40g

• Brussels sprouts

  Raw

  ½ lb or 227g

• Currants

  Raw, european black

  ¼ cup or 28g

• Apples

  With skin

  1 medium or 182g

Directions

1. Pat the chicken dry. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering, then add the chicken. Cook 4–7 minutes per side until browned and cooked through (165° internal). Transfer to a plate and keep warm.
2. Reduce heat to medium. Add 2 tablespoons red wine vinegar and the maple syrup to the skillet, scraping up browned bits. Simmer about 1 minute until slightly thickened (about 3 tablespoons). Return chicken to the pan and turn to coat in the glaze.
3. Thinly slice the Brussels sprouts (halve lengthwise first, then slice crosswise). In a large bowl, whisk the remaining 1 tablespoon olive oil, remaining 1 tablespoon red wine vinegar, and the remaining 1/4 teaspoon each salt and pepper. Add the Brussels sprouts, currants, and diced apple; toss to coat.
4. Serve the glazed chicken with the Brussels sprout–apple slaw alongside, spooning any extra pan glaze over the chicken.