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.)

Steps

1. Preheat large, non-stick skillet on medium 2–3 minutes; place 2 T. oil in pan.
2. 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.
3. Balsamic Sauce: