Parsley Roasted Chicken w/ Roasted Brussel Sprouts and Tomatoes

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It’s still brussel sprout season and you’re going to see several recipes for these little cuties. We can’t seem to get enough of them and our favorite cooking method is to roast them in the oven. Known sometimes as wild cabbage, brussel sprouts can provide special cholesterol lowering benefits. Looking to lower those high scores from your recent physical? Add more brussel sprouts to your diet and you could see those numbers drop.

Ingredients:Parsley Roasted Chicken w/ Roasted Brussel Sprouts and Tomatoes

For Chicken:

  • 2 skinless boneless chicken breast
  • 3 tbsp fresh parsley – chopped
  • 3 tbsp butter
  • grill streak season salt
  • olive oil

Brussel Sprouts:

  • 12-15 brussel sprouts – ends removed, halved and outer leaves removed
  • 6-7 cherry tomatoes, halved
  • olive oil
  • salt & pepper

Directions: 

For the Chicken: 

Remove your chicken from the fridge about 20 minutes before you are ready to cook. Preheat your oven to 350. Drizzle olive oil over both breasts and liberally season both sides with steak salt. Over medium high heat, place a couple of tablespoons of butter and olive oil into a skillet. Make sure you have enough to have a good 1/4 inch coating. Once the butter melts, add your chicken to the pan – presentation side down. Allow to cook for about 4 minutes to sear. Flip the chicken and add a tbsp of parsley to each chicken. Move the pan to the oven to roast (make sure you have a oven safe pan). Allow to cook for an addition 10-12 minutes, until the chicken reaches an internal temp of 165. Remove from heat and allow the rest. 

For the Brussel Sprouts: 

In a medium sized bowl, add your brussel sprouts and tomatoes. Add a good drizzle of olive oil and season with salt & pepper. Mix to evenly coat. Spread everything out on a baking sheet and pop it in the oven for 15 minutes. Remove and use a spatula to flip; the undersides of the sprouts should be a gorgeous brown color. Place back in the oven and cook for another 5-10 minutes. Remove and serve.

 

 

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