Chicken Thighs & Apple-Sage Pan Sauce with Roasted Winter Vegetables

Chicken Thighs & Apple-Sage Pan Sauce

with Roasted Winter Vegetables

Group Created with Sketch. 35 min
WW™ Approved Diabetes Friendly Carb Conscious 500 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 450 Cals/serving
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A topping of sweet apple cooked with spicy maple syrup, piquant mustard, and woodsy sage transforms simply seared chicken into the perfect winter meal—complete with a robust, seasonal trio of roasted carrots, brussels sprouts, and turnip.

To learn more about WW and SmartPoints® visit ww.com

8 green SmartPoints®

8 blue SmartPoints®

8 purple SmartPoints®

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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ingredients
Chicken Thighs & Apple-Sage Pan Sauce with Roasted Winter Vegetables
Title
  • 1 Apple
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 4 oz Brussels Sprouts
  • 1 Purple Top Turnip
  • 6 oz Carrots
  • 1 bunch Sage
  • 1 Tbsp Dijon Mustard
  • 1½ Tbsps Spicy Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip; medium dice. Combine in a large bowl. Core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, combine the mustard, maple syrup, and 1/4 cup of water. Season with salt and pepper. 

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with foil. To the bowl of prepared vegetables, add 1/2 teaspoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the chicken & apple:
3 Cook the chicken & apple:

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until lightly browned. Flip the chicken and add the diced apple. Cook, stirring the apple occasionally, 5 to 7 minutes, or until the apple is softened and the chicken is browned and cooked through.* Leaving the apple in the pan, transfer the cooked chicken to a plate.

* An instant-read thermometer should register 165°F.

Finish the sauce & serve your dish:
4 Finish the sauce & serve your dish:

To the pan of cooked apple, add the sauce (carefully, as the liquid may splatter), and sliced sage leaves. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the apple is thoroughly coated. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the finished sauce. Enjoy!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip; medium dice. Combine in a large bowl. Core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, combine the mustard, maple syrup, and 1/4 cup of water. Season with salt and pepper. 

2 Roast the vegetables:

Line a sheet pan with foil. To the bowl of prepared vegetables, add 1/2 teaspoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Cook the chicken & apple:
3 Cook the chicken & apple:

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until lightly browned. Flip the chicken and add the diced apple. Cook, stirring the apple occasionally, 5 to 7 minutes, or until the apple is softened and the chicken is browned and cooked through.* Leaving the apple in the pan, transfer the cooked chicken to a plate.

* An instant-read thermometer should register 165°F.

4 Finish the sauce & serve your dish:

To the pan of cooked apple, add the sauce (carefully, as the liquid may splatter), and sliced sage leaves. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the apple is thoroughly coated. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the finished sauce. Enjoy!

Finish the sauce & serve your dish: