1. Preheat the oven to 350°F. Season the chicken with salt (in moderation) and pepper. Peel the red onions and cut each into 8 wedges. Quarter and core the unpeeled apple and slice thinly, set aside.
2. Heat 4 tbsp oil in a large ovenproof pan. Sauté chicken over medium-high heat for 6 min., or until browned, turning once. Add the onions, mustard and 1⁄4 cup water and cook for 1 min. Cover the pan, place in the center of the oven and bake for 20 min. Add the apple slices and stir. Bake, covered, for a further 25 min. or until chicken, onions and apples are tender.
3. Cook the sprouts in boiling salted water about 8 min. or until al dente. Drain. Heat the remaining oil in a skillet and sauté the garlic and curry, 1 min. Add the Brussels sprouts and green onions and stir-fry for 2 min.
4. Remove the chicken from the oven and serve with the Brussel sprouts.
629 calories, 48g fat, 10g saturated fat, 154mg cholesterol, 292mg sodium, 21g carbohydrate, 6g fiber, 9g sugar, 31g protein