Lemon-Thyme Chicken with Brussels Sprout Salad


539


Kate Merker

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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Yields:

4


servings

Total Time:

0

hours

25

mins

3
tbsp.

olive oil, divided

4
tbsp.

fresh lemon juice, divided

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

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  1. In bowl, whisk together 2 tablespoons oil, 2 tablespoons lemon juice, and 1⁄4 teaspoon each salt and pepper; stir in cranberries.
  2. Cut apple into thin matchsticks, add to dressing and toss to coat.
  3. Using 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. Heat 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. Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices. 

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