- 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
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Trim the ends of the Brussels sprouts and remove any yellow leaves and discard. Cut Brussels sprouts in half.
- In a medium bowl, combine the halved Brussels sprouts, 2 tablespoons of olive oil, salt, and pepper. Toss to coat the sprouts.
- Spread the Brussels sprouts on the prepared baking sheet, cut sides down, without overcrowding.
- Roast the Brussels sprouts in the preheated oven for about 20 minutes.
- 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.
- 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.
- Flip the chicken strips over and cook for 2 more minutes.
- 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.
- Cook for another 2 minutes, stirring frequently, until the chicken is cooked through but not overcooked.
- 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.
- Remove from heat. Enjoy!
adapted from Julia’s Album