Apple Cider Rosemary Chicken with Roasted Brussels Sprouts

01 Sep Apple Cider Rosemary Chicken with Roasted Brussels Sprouts

This comforting early fall meal is designed to support balanced blood sugar, sustained energy, and healthy metabolism. Juicy rosemary chicken provides high quality protein to promote satiety, while roasted Brussels sprouts and crisp apples deliver fiber, antioxidants, prebiotics, and essential nutrients like vitamins C and K to support digestive health, healthy inflammation, and steady energy. Together, these wholesome seasonal ingredients help reduce cravings and afternoon energy crashes while celebrating the fresh flavors of fall.

INGREDIENTS:

Apple Cider Rosemary Chicken

• 4 Boneless, Skinless Chicken Breasts (or Chicken Thighs)
• 2 Tbsp Extra Virgin Olive Oil
• 2 cloves Garlic, minced
• 1 tsp Fresh Rosemary, finely chopped (or ½ tsp dried)
• 1 tsp Fresh Thyme, chopped (or ½ tsp dried)
• ½ cup Unsweetened Apple Cider
• 1 Tbsp Apple Cider Vinegar
• 1 tsp Dijon Mustard
• Sea Salt and Black Pepper, to taste
  

Roasted Brussels Sprouts & Apples

• 1 lb Fresh Brussels Sprouts, trimmed and halved
• 1 Crisp Apple (Honeycrisp or Pink Lady), sliced into wedges
• 1½ Tbsp Extra Virgin Olive Oil
• ½ tsp Garlic Powder
• ½ tsp Ground Cinnamon
• Sea Salt and Black Pepper, to taste
• 2 Tbsp Chopped Pecans (optional)
• 1 Tbsp Fresh Parsley, chopped
  

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INSTRUCTIONS:

Roast the Brussels Sprouts & Apples

1. Preheat the oven to 425°F.
2. Toss the Brussels sprouts and apple wedges with olive oil, garlic powder, cinnamon, sea salt, and black pepper.
3. Spread onto a parchment-lined baking sheet and roast for 25 to 30 minutes, stirring halfway through, until the Brussels sprouts are caramelized and the apples are tender. Sprinkle with chopped pecans during the last 5 minutes of roasting if using.
4. Finish with fresh parsley before serving.
   

Prepare the Apple Cider Rosemary Chicken

1. While the vegetables are roasting, heat the olive oil in a large skillet over medium heat.
2. Season the chicken with sea salt and black pepper, then cook for 5 to 6 minutes per side until golden brown and nearly cooked through.
3. Add the garlic, rosemary, and thyme, cooking for about 30 seconds until fragrant.
4. Whisk together the apple cider, apple cider vinegar, and Dijon mustard, then pour into the skillet. Simmer for 4 to 5 minutes, allowing the sauce to reduce slightly while the chicken finishes cooking and becomes coated in the flavorful glaze.

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Plate and Serve

Divide the roasted Brussels sprouts and apples between serving plates and top with the apple cider rosemary chicken. Spoon the warm rosemary cider sauce over the chicken before serving.

Enjoy this protein-rich, fiber-filled fall meal to help support balanced blood sugar, healthy digestion, and sustained energy while providing your body with the nutrients it needs to thrive.