Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (approx. 680g)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 medium sweet potatoes, peeled and cubed (approx. 500g)
  • 1 pound Brussels sprouts, trimmed and halved (approx. 450g)
  • ½ cup dried cranberries (approx. 75g)
  • ½ cup pecan halves or pieces (approx. 50g)
  • ¼ cup maple syrup (60 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon dried thyme (5 ml)
  • ¼ teaspoon ground cinnamon (1.25 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Add chicken and cook until browned on all sides and nearly cooked through. Remove chicken from the skillet and set aside.
  3. Add onion and sweet potatoes to the skillet. Cook until onions are softened and sweet potatoes begin to brown.
  4. Add Brussels sprouts to the skillet and cook until tender-crisp, stirring occasionally.
  5. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, thyme, cinnamon, and red pepper flakes (if using).
  6. Return chicken to the skillet. Pour the maple-Dijon glaze over the chicken and vegetables. Stir gently to coat everything evenly. Bake in a preheated oven (375°F / 190°C) for 15-20 minutes, or until chicken is cooked through and vegetables are tender. Or, reduce heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
  7. Stir in dried cranberries and pecans. Cook for another minute until heated through.
  8. Serve immediately.