Serves: 3


  • 1 pound organic free-range chicken tenders
  • 12 – 16 ounces Brussels sprouts
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon of flour
  • ½ teaspoons smoked paprika
  • ½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red chili pepper flakes, or to taste
  • 5 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons butter, divided
  • 1 tablespoon dried parsley
  • Finely ground sea salt and ground black pepper, to taste


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Trim the ends of the Brussels sprouts and remove any yellow leaves and discard. Cut Brussels sprouts in half.
  3. In a medium bowl, combine the halved Brussels sprouts, 2 tablespoons of olive oil, salt, and pepper. Toss to coat the sprouts.
  4. Spread the Brussels sprouts on the prepared baking sheet, cut sides down, without overcrowding.
  5. Roast the Brussels sprouts in the preheated oven for about 20 minutes.
  6. Meanwhile, remove tendons from chicken tenders and cut into bite size pieces. In a bowl mix together flour, smoked paprika, salt, and black pepper. Add chicken to bowl and coat with the flour mixture.
  7. Heat balance 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for about 3 minutes.
  8. Flip the chicken strips over and cook for 2 more minutes.
  9. Reduce the heat to low. Sprinkle the chicken with Italian seasoning and crushed red chili pepper flakes. Add minced garlic, lemon juice, and 3 tbsp of butter.
  10. Cook for another 2 minutes, stirring frequently, until the chicken is cooked through but not overcooked.
  11. Add the roasted Brussels sprouts to the skillet with the cooked chicken. Add the remaining 1 tablespoon of butter and stir until melted, coating both the chicken and Brussels sprouts evenly. Sprinkle with dried parsley. Cook for a couple of minutes.
  12. Remove from heat. Enjoy!

adapted from Julia’s Album