Herb Chicken with Roasted Brussels Sprouts and Walnut Gremolata

Name: Herb Chicken with Roasted Brussels Sprouts and Walnut Gremolata
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 pieces Skinless boneless chicken breast; 1.5 lb Brussels sprouts, trimmed and halved; 3 tbsp Extra-virgin olive oil; 1 tsp Dried thyme; 1 tsp Dried oregano; 1 tsp Smoked paprika; 1 tsp Garlic powder; 1.5 tsp Kosher salt; 0.5 tsp Black pepper; 0.5 cup Walnuts; 1 cup Fresh flat-leaf parsley, finely chopped; 1 piece Lemon; 1 clove Garlic

Mediterranean · 50 mins

Skinless chicken breast with roasted Brussels sprouts and a parsley, lemon, and walnut topping.

T By Taetum

Servings

4 pieces Skinless boneless chicken breast
1.5 lb Brussels sprouts, trimmed and halved
3 tbsp Extra-virgin olive oil
1 tsp Dried thyme
1 tsp Dried oregano
1 tsp Smoked paprika
1 tsp Garlic powder
1.5 tsp Kosher salt
0.5 tsp Black pepper
0.5 cup Walnuts
1 cup Fresh flat-leaf parsley, finely chopped
1 piece Lemon
1 clove Garlic

Calories

483 kcal

Protein

47g

Carbs

21g

Fat

25g

Fiber

Sugar

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Prep and Roast

1. Preheat the oven to 220°C (425°F) and place a large rimmed baking sheet inside to heat. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then set aside to cool.

0.5 cup Walnuts
2. Toss the Brussels sprouts with half of the olive oil, half of the salt and the black pepper. Spread them cut-side down on the hot baking sheet and roast for 15 minutes.

1.5 lb Brussels sprouts, trimmed and halved, 1.5 tbsp Extra-virgin olive oil, 0.8 tsp Kosher salt, 0.5 tsp Black pepper
3. Meanwhile, pound the chicken breast to an even thickness of about 2 cm (3/4 inch). Rub with the remaining olive oil, thyme, oregano, smoked paprika, garlic powder and remaining salt.

4 pieces Skinless boneless chicken breast, 1.5 tbsp Extra-virgin olive oil, 1 tsp Dried thyme, 1 tsp Dried oregano, 1 tsp Smoked paprika, 1 tsp Garlic powder, 0.8 tsp Kosher salt
Cook Chicken

4. Push the Brussels sprouts to one side of the baking sheet, add the chicken and roast everything for 15 to 18 minutes more, until the chicken reaches 74°C (165°F) inside and the sprouts are deeply browned and crisp at the edges. Rest the chicken for 5 minutes.
Gremolata and Serve

5. Finely chop the toasted walnuts and combine with the parsley, the grated lemon zest, the minced garlic and a squeeze of lemon juice for the gremolata.

1 cup Fresh flat-leaf parsley, finely chopped, 1 piece Lemon, 1 clove Garlic
6. Slice the chicken, divide among plates with the roasted Brussels sprouts and spoon the walnut gremolata over the top. Serve with the remaining lemon cut into wedges.

1 piece Lemon

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