Lemon-Thyme Chicken With Shaved Brussels Sprouts
A hearty salad to try for dinner tonight. Per serving: 455 cal, 21.5 g fat (4 g sat), 44.5 g protein, 555 mg sodium, 23.5 g carb, 14 g sugars (0 g added sugars), 5.5 g fiber
Equipment
- 1 Large skillet
- 1 Food processor
Ingredients
- 3 tbsp olive oil, divided
- 4 tbsp fresh lemon juice, divided
- Kosher salt and pepper
- 1/4 cup dried cranberries
- 1 Pink Lady or Gala apple
- 340 g brussels sprouts, trimmed
- 1 scallion, thinly sliced
- 3 tbsp grated Romano cheese
- 4 boneless, skinless chicken breasts
- 2 tsp fresh thyme leaves
- 1/4 cup toasted hazelnuts
Instructions
- In bowl, whisk together 2 Tbsp oil, 2 Tbsp lemon juice, and ¼ tsp each salt and pepper; stir in cranberries.
- Cut apple into thin matchsticks, add to dressing, and toss to coat.
- Using a food processor with the thinnest blade attachment, slice Brussels sprouts. Transfer to bowl with apples along with scallion and toss to combine; toss with Romano.
- Heat remaining Tbsp oil in a large skillet on medium. Season chicken with ½ tsp salt and ¼ tsp pepper and cook until deep golden brown, 6 to 7 min. Flip and cook until just cooked through, 2 to 3 min. more. Remove from heat and add remaining 2 Tbsp lemon juice and thyme and turn chicken to coat.
- Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices.