1 Tbsp. olive oil
1 lb. boneless, skinless chicken thighs, sliced
¼ tsp. each coarse salt and ground black pepper
2 Tbsp. maple syrup
2 Tbsp. Dijon mustard
Juice of ½ of a lemon
1 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
2 tsp. maple syrup
3 Tbsp. olive oil
¼ tsp. each coarse salt and pepper
1 large apple, cored and julienned
9 oz. Brussels sprouts, shaved
2 stalks scallions, thinly sliced
1. Heat oil in a large skillet to medium-high heat. Add chicken to the hot pan, sprinkle with salt and pepper, and sauté 3-4 minutes, until chicken starts to brown. In a small bowl, whisk together maple syrup, Dijon, salt and pepper. Evenly coat chicken thighs with the sauce. Flip chicken thighs, then cook for another 3-4 minutes, until internal temperature reaches 165 degrees.
2. In the meantime, whisk together lemon juice, cider vinegar, Dijon, maple syrup, olive oil, salt and pepper in a medium bowl. Set aside.
3. Add the apples, Brussels sprouts, and scallions to the dressing. Mix together and serve immediately with glazed chicken thighs.