Lunch: Apricot-Glazed Chicken with Brussels Sprouts

Recipe by Judy Kim A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.

This recipe includes superfoods such as:

Lemon

Health benefits of Apricot-Glazed Chicken with Brussels Sprouts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 c. Apricot Marmalade
Juice and zest of 1 lemon
8 pieces (about 2 lbs.) chicken thighs, skin on, bone in
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 lb. Brussels sprouts
1/4 c. chopped parsley

Instructions

Preheat grill on medium-high. In a small mixing bowl stir together apricot marmalade, zest and juice of 1 lemon; set aside. Rinse chicken and pat dry throughly with paper towels. Place chicken on a rimmed sheet pan and drizzle with olive oil; season with salt and pepper.
Place chicken on grill and cook, covered, for 10 minutes. Flip chicken and cover again, cook 5 minutes more. When chicken reaches 150 to 155 degrees F internal temperature, brush glaze on chicken. Continue to flip chicken until glaze is browned on both sides and internal temperature is 165 degrees F, about 8 to 10 minutes. Transfer to a clean plate and cover loosely with foil to keep warm.
Meanwhile, preheat a large sauté pan over medium-high heat. Add 2 tablespoons vegetable oil and brussels sprouts cut side down. Season with salt and pepper. Sear until color is dark golden brown, 3 to 5 minutes. Toss and cook for 2 to 3 minutes more.
Serve chicken with brussels sprouts and garnish with parsley.

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