Ingredients:

• 1 lb. chicken thighs or breasts (raw), cut into bite-sized pieces
• 1 Tbsp. butter or coconut oil
• salt and pepper to taste
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1/2 tsp. smoked paprika
• 1 cup fresh Brussels sprouts, halved or shredded
• 1 Tbsp. chopped garlic
• 1 apple, thinly sliced (use a low-glycemic apple like Granny Smith for THM)
• 1/2 cup pecans, roughly chopped
• 1/2 cup chicken broth
• 1 Tbsp. apple cider vinegar

You could substitute fresh green beans or broccoli for the Brussels sprouts. You could also add some fresh cranberries for flavor and presentation.

Instructions:

Season the chicken pieces with salt, pepper, thyme, rosemary, and smoked paprika. Heat the oil in a large skillet over medium-high heat and add the chicken. Cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

In the same skillet, add Brussels sprouts and cook for 3-4 minutes, until they start to soften and brown. Add sliced apples, garlic, and pecans, and cook for another 2-3 minutes.

Return the chicken to the skillet. Add chicken broth and apple cider vinegar. Stir everything to combine and simmer for 5-7 minutes, allowing the flavors to meld together and the broth to reduce slightly.

Adjust the seasonings if needed and serve warm. Drizzle with sugar-free maple syrup, if desired.

enJOY!