Balsamic Chicken with Brussel Sprouts, Cranberries & Pumpkin Seeds

Brussel sprouts are such an under-rated vegetable. Brussels are high in fibre, vitamins, minerals and antioxidants, making them a very nutritious ingredient for your diet. They also help to improve your blood sugar levels and also provide anti-inflammatory qualities. Pumpkin seeds are rich in healthy fats, vitamins and minerals; including zinc and magnesium. They are a great source of protein and natural fats as they are full of omega-3.

Balsamic Chicken Brussels

Ingredients

  • 3 tablespoons of olive oil
  • 15-20 brussel sprouts, trimmed and halved length ways
  • 560g of boneless, skinless chicken breast, diced into bite-sized pieces
  • 1 large shallot, peeled and diced
  • Salt and pepper for seasoning to taste
  • 60ml balsamic vinegar
  • 2 tablespoons of honey
  • 60g of sundried tomatoes (dry)
  • 60g of dried cranberries
  • 60g of roasted pumpkin seeds

Method

  1. Add 2 tablespoons of olive oil into a large pan. Place the brussels into the pan, cut side down and cook over a medium-high heat for 5 minutes or until they are seared and lightly golden brown.
  2. Turn sprouts over and move them to one side of the pan.
  3. Add remaining 1 tablespoon of oil (more if necessary) on bare side of the pan and add the chicken and shallots. Season everything and cook for 5 minutes or until chicken is 80%-90% cooked through. Stir and flip chicken intermittently.
  4. Evenly drizzle the balsamic vinegar and honey and stir to combine.
  5. Reduce heat to medium-low and simmer for 3 minutes or until chicken is fully cooked and the sprouts are crisp-tender.
  6. Sprinkle the sun-dried tomatoes, cranberries and pumpkin seeds and stir to combine. Serve Immediately & enjoy!
  7. Can keep in fridge up to 5 days or freezer for max 3 months however is best served fresh and hot.
  • Serves: 4 people
  • Prep time: 10 minutes
  • Cook time: 15-20 minutes
  • Overall time: 30 minutes
  • Calories: 400 kcal per serving