Lemon Chicken with Brussels Sprouts.

 

Roasted Brussels Sprouts

• 12 oz Brussels sprouts ends trimmed, yellow leaves removed
• 2 tablespoons olive oil
• salt and pepper to taste

Lemon Garlic Butter Chicken

• 1 lb chicken tenderloins skinless, boneless
• ½ teaspoon smoked paprika
• ¼ teaspoon salt or to taste
• black pepper freshly ground, to taste
• 2 tablespoons olive oil
• 2 teaspoon Italian seasoning
• ¼ teaspoon crushed red chili pepper flakes or to taste
• 5 cloves garlic minced
• 2 tablespoons freshly squeezed lemon juice
• Lemon zest to taste
• 4 tablespoons butter divided

Garnish

• ¼ cup fresh parsley chopped

US Customary - Metric

Instructions 

How to roast Brussels Sprouts

• Preheat oven to 400 F. Line the baking sheet with parchment paper. Trim ends of Brussels sprouts and remove yellow leaves. Then, slice all Brussels sprouts in half.
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt and pepper to taste, and toss to combine. Spread Brussels sprouts on the baking sheet, cut sides down, without crowding.
• Roast in the preheated oven at 400 F for about 20 minutes.

How to make Lemon Garlic Butter Chicken

• If chicken tenderloins are too thick, slice them into strips. Season the chicken with smoked paprika, salt, and freshly ground black pepper.
• Heat 2 tablespoons of olive oil on medium heat in a large cast-iron skillet. Add the chicken in one layer and cook for about 3 minutes. Flip the chicken strips over and cook for 2 more minutes.
• Lower the heat to low, sprinkle the chicken with Italian seasoning and crushed red chili pepper flakes, add minced garlic, freshly squeezed lemon juice, and 3 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked.
• Add roasted Brussels sprouts to the same skillet with cooked chicken. Add 1 remaining tablespoon of butter and melt it on low heat, stirring it together with the Brussels sprouts. Do it rather quickly, for a couple of minutes, just until the butter melts and the lemon garlic butter sauce coats both the chicken and the Brussels sprouts evenly. Remove from heat.
• Stir in half of the chopped fresh parsley. When serving, top with the remaining half of chopped fresh parsley. Season with more crushed red chili pepper flakes, if desired.