1 1/2 lb. boneless, skinless chicken thighs
2 tsp. chopped fresh thyme
Kosher salt and black pepper
1 tbsp. canola oil
1 (12-oz.) package shredded Brussels sprouts
1 sliced apple
1/2 sliced red onion
1 Chopped Garlic Clove
2 tbsp. white balsamic vinegar
2 tsp. brown sugar
1/3 c. chopped toasted pecans
Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until Brussels sprouts are wilted and onion has softened, 5 to 6 minutes. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
Return chicken to pan and top with toasted pecans.
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