This article originally appeared in the December 2022 issue of Women's Health.
Try This Lemon-Thyme Chicken With Shaved Brussels Sprouts Recipe For A Quick Weeknight Dinner
You'll serve up biiig texture with this hearty salad.
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- Yields:
- 1 - 4 serving(s)
- Total Time:
- 25 mins
Ingredients
- 3 tbsp.
olive oil, divided
- 4 tbsp.
fresh lemon juice, divided
Kosher salt and pepper
- 1/4 c.
dried cranberries
- 1
Pink Lady or Gala apple
- 12 oz.
brussels sprouts, trimmed
- 1
scallion, thinly sliced
- 3 tbsp.
grated Romano cheese
- 4
6-oz boneless, skinless chicken breasts
- 2 tsp.
fresh thyme leaves
- 1/4 c.
toasted hazelnuts
Directions
- Step 1In bowl, whisk together 2 Tbsp oil, 2 Tbsp lemon juice, and ¼ tsp each salt and pepper; stir in cranberries.
- Step 2Cut apple into thin matchsticks, add to dressing, and toss to coat.
- Step 3Using 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.
- Step 4Heat 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.
- Step 5Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices.
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
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