Lemon Chicken and Brussels Sprouts

Lemon Chicken and Brussels Sprouts

Ingredients:

• 1 boneless skinless chicken breast
• 1/2 lb Brussels sprouts, cleaned and trimmed
• 2 Tbsp olive oil, divided
• 1 small yellow onion, chopped
• 5 cloves garlic, smashed
• 1 lemon, cut into 8 wedges
• Salt and pepper, to taste
• 1/4 cup dry white wine or broth
• 1/4 cup chicken broth
• 1 Tbsp white wine vinegar (optional)
• 1 Tbsp honey (optional)
• 1/4 cup parsley, chopped

Instructions:

1. Preheat oven to 400°F
2. Season chicken with salt and pepper.
3. Cut small sprouts in half, and larger sprouts into quarters.
4. Heat 1 Tbsp olive oil in a skillet over medium heat. Brown chicken, about 3-5 minutes on each side. Remove from the skillet. Add remaining olive oil to the skillet. Toss in sprouts, onion, and garlic. Cook and stir for about 5 minutes, or until sprouts are browned and onions and garlic are beginning to soften.
5. Add lemon wedges, and return chicken to the skillet. Add 1/4 cup wine or broth. Cover and bake for 12-15 minutes, or until chicken reaches an internal temp of 165°F.
6. Remove chicken and vegetables to a platter, keep warm.
7. Squeeze lemon wedges into the skillet used for the chicken. Add in 1/4 cup chicken broth, vinegar, and honey. Cook over medium heat until the sauce is slightly thickened, about 1 minute. Stir in parsley, and immediately spoon over chicken and sprouts. Enjoy with mashed or roasted potatoes.

Makes 2 Servings