Lemon-Thyme Chicken with Brussels Sprout Salad

Name: Lemon-Thyme Chicken with Brussels Sprout Salad
Total time: 25 min
Yield: 4 serving(s)
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

Raw Brussels sprouts are a delicious addition to dinner!

By Kate MerkerPublished: Aug 25, 2022

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Kate Merker

Yields:

4 serving(s)

Total Time:

25 mins

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Raw sliced Brussels sprouts, apples, and scallions bring sharp flavor to contrast with the earthiness of this salad. Pair with chicken breast (or a pork chop!) to whip up a filling feast in just 25 minutes.

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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
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 cup
toasted hazelnuts

Directions

1. Step 1In bowl, whisk together 2 tablespoons oil, 2 tablespoons lemon juice, and 1⁄4 teaspoon each salt and pepper; stir in cranberries.
2. Step 2Cut apple into thin matchsticks, add to dressing and toss to coat.
3. Step 3Using food processor with thinnest blade attachment, slice Brussels sprouts. Transfer to bowl with apples along with scallion and toss to combine; toss with Romano.
4. Step 4Heat remaining tablespoon oil in large skillet on medium. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until deep golden brown, 6 to 7 minutes. Flip and cook until just cooked through, 2 to 3 minutes more. Remove from heat and add remaining 2 tablespoons lemon juice and thyme and turn to coat.
5. Step 5Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices.