Ingredients
- 8 2-oz. chicken cutlets
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. olive oil
- 3 Tbsp. red wine vinegar
- 2 Tbsp. maple syrup
- 8 oz. Brussels sprouts
- 1 apple
Instructions
- Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper.
- Heat 1 Tbsp. oil in a pan over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done.
- Remove from pan; keep warm.
- Add 2 Tbsp. vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced. Return chicken to pan; turn to coat with glaze.
- Cut Brussels sprouts in half lengthwise; thinly slice crosswise.
- Place remaining 1 Tbsp. oil, 1 Tbsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; stir well with a whisk.
- Add Brussels sprouts and apple; toss to combine. Serve slaw with chicken.
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