Total: 20 minutes
Yield: 8 servings

(serving size: 2 cutlets and about 3/4 cup slaw)

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Nutritional Information:

Calories: 282

Fat: 8.7g (sat 1.4g,mono 5.4g,poly 1.5g)

Protein: 28.6g

Carbohydrate: 23.4g

Fiber: 3.7g

Cholesterol: 66mg

Iron: 2.1mg

Sodium: 331mg

Calcium: 54mg

 

8 (2-ounce) chicken cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
3 tablespoons red wine vinegar, divided
2 tablespoons maple syrup
8 ounces Brussels sprouts
1/4 cup dried currants
1 medium Fuji or Gala apple, cut into 1/8-inch-thick slices

 

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat.

Add chicken to pan; cook three minutes on each side or until done. Remove from pan; keep warm.

Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.

 

2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise.

Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine.

Serve slaw with chicken.

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