Get ready to serve up serious flavour and texture with this hearty salad. No more boring, bland chicken dinners for you. The combination of zesty lemon and earthy thyme is a match made in culinary heaven. And the best part? This recipe is super easy to make, so you can have a restaurant-quality meal on your table in no time.
Not only does this lemon-thyme chicken taste amazing, but it’s also packed with healthy ingredients that’ll nourish your body. Trust us, your taste buds will thank you for it!
Cooking just got a whole lot easier…
Lemon-Thyme Chicken With Shaved Brussels Sprouts
Equipment
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1 Large skillet
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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
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In bowl, whisk together 2 Tbsp oil, 2 Tbsp lemon juice, and ¼ tsp each salt and pepper; stir in cranberries.
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Cut apple into thin matchsticks, add to dressing, and toss to coat.
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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.
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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.
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Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices.
Do you need more weeknight dinner recipe ideas?
- Try this Tinned Tuna Nicoise Salad for the ultimate quick dinner
- A meatless Monday recipe
- Side dishes for that midweek braai
This Lemon-Thyme Chicken With Shaved Brussels Sprouts recipe was originally published on Women’s Health.
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