Lemony Chicken with Asparagus and Brussels Sprouts

Another one pan meat and veggie beauty ready in about 30 minutes! Perfect for a quiet evening in over the holidays!

(Aren't we all having quiet evenings in? #Covid 😠😒)

Ingredients:

3 medium boneless, skinless chicken breasts

1 tsp oregano

1 tsp basil

1/2 tsp red pepper flakes

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

2 tbsps butter

1/4 lb asparagus, cut in thirds

1/4 lb brussels sprouts, halved

1/2 red pepper, diced

1/2 cup diced onion

3 tsps minced garlic

1 cup heavy (35%) cream

2 tbsps lemon juice

zest of 1/2 a lemon

2 tbsps parmesan cheese

Heat olive oil in a large skillet, sprinkle the chicken all over with salt and pepper and brown 5-6 minutes per side. Remove to a plate. Add butter to the pan on medium heat and placed the brussels sprouts cut side down. Cook 3 minutes and turn for 3 minutes. Add onion and brown 2 minutes.

Then add the red pepper and asparagus cooking for another 3-4 minutes before adding the garlic in the last minute.

Pour the cream, lemon juice, zest and parmesan in and stir together.

Return the chicken to the pan, turn to coat. 

Cook 4-5 minutes or until chicken is fully cooked through.

Serve with rice or noodles.

A little fancy, eh?