Ingredients:
- 4 chicken breasts (boneless)
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons avocado oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup bone broth
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F & season the chicken breasts with salt, pepper, dried thyme, and dried rosemary. Set aside.
- In a large oven-safe skillet, heat oil over medium-high heat.
- Add the seasoned chicken breasts to the skillet and sear for 2-3 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more oil if needed. Add minced garlic and sauté until fragrant.
- Add Brussels sprouts to the skillet and cook for about 5 minutes, stirring occasionally, until they start to brown.
- Place the seared chicken breasts back in the skillet among the Brussels sprouts.
- Pour in the bone broth, lemon juice, and lemon zest over the chicken and Brussels sprouts.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender.
- Garnish with fresh parsley before serving.
