Honey Balsamic Autumn Chicken
Description
Use pre-diced butternut squash, Brussels sprouts, red pear and chicken fillets to make a wonderful fall dinner. Serve it topped with a nice Balsamic sauce.
Ingredients
3 T. canola oil, divided
2 chicken fillets (about 1 lb.)
3/4 t. kosher salt, divided
1/2 t. pepper
1/2 c. balsamic vinegar
3 T. honey
1 t. Italian seasoning
1 lb. fresh Brussels sprouts
1 large fresh red pear, cut into bite-size pieces
1 container fresh pre-diced butternut squash (12–16 oz.)
Directions
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Preheat large, non-stick skillet on medium 2–3 minutes; place 2 T. oil in pan.
Season chicken with 1/2 t. salt and pepper; add chicken to skillet; cook 12–14 minutes, turning often, or until well-browned and 165 degrees.
Balsamic Sauce:
Combine vinegar, honey and Italian seasoning in a small saucepan on medium-low; simmer 5–6 minutes or until mixture reduces by two-thirds and thickens.
Remove tough root ends from sprouts; cut in each in half; place in microwave-safe bowl. Cover; cook on High for 4 minutes.
Cut pear in half; remove core; cut into bite-size pieces.
Add butternut squash and pears to sprouts; cover; microwave on High for 4 minutes or until sprouts are tender; drain well.
Return chicken to skillet on medium-high; add remaining 1 T. oil, sprouts mixture and remaining 1/4 t. salt; cook 3–4 minutes, stirring occasionally, or until lightly browned.
Slice chicken.
Serve over vegetable mixture, drizzled with balsamic sauce.
4 servings.