Those go together, right?
Keeping it simple was key.
This is a filling meal, and it has a little zing from the lemon.
Because you brown the chicken and deglaze the skillet, it makes a grave.
You can even add a little arrowroot to thicken it up and serve it on cauli-rice.
Here is what I did:
Baked Lemony Garlic Chicken & Brussels Sprouts w Roasted Red Peppers
- 1 - 1.5 lb. chicken breasts (I cut in half)
- 1/2 yellow/white onion
- 1/2 roasted red pepper
- 3 cloves garlic (minced)
- 1-cup chicken stock (additional 3 tbsp. of stock)
- 1 lemon - juiced
- 1 lb. Brussels sprouts - halved
- 2 tbsp. olive oil (I use red Palm oil as well)
- Salt and Pepper to taste
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/4 tsp. oregano
- 1/2 tbsp. arrowroot (optional)
Preheat oven to 350 degrees.
- In large cast iron skillet, on medium-high, heat 2 tbsp. of olive oil.
- Salt and pepper the chicken breasts and add to the skillet.
- Once you add them, don't touch them. Let them brown 3 to 4 minutes per side.
- Then flip once and let them brown the same amount of time on the other side.
- Then remove from skillet. You will continue cooking them in the oven.
- Turn the heat down to medium, and add chopped onions to the skillet. Let sauté a few minutes then add the garlic.
- Add Brussels sprouts (I like to chop them in half) and let sauté and begin to get nice color on them.
- Add thyme, oregano, basil. Stir to mix and sauté for a minute or two.
- Add 1-cup chicken stock and zest and juice of one lemon.
- Stir to combine.
- Add chicken breast back to the pan.
- Place entire skillet into the oven and bake 12-15 minutes depending on how large are your chicken breasts. Once the juices run clear the chicken is done.
Optional: make a slurry of 1/2 tbsp. arrowroot and 3 tbsp. cool stock or water. Mix into the cooked gravy and stir till thickened. Can be served over Cauli-rice.
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