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Ingredients
2 to 3 pound chicken breast, skinless and boneless
olive oil
1 teaspoon fresh thyme leaves
1 lime juice
2 tablespoons fresh oregano, chopped
3 garlic cloves, minced salt and pepper
1 tablespoon fresh rosemary, chopped
½ cup green peas
8 oz. brussels sprouts, halved
2 tablespoon butter
1 small shallots
Instructions
- In a large bowl, combine the garlic, rosemary, thyme, lime juice and oregano. Season the chicken with salt and pepper then drizzle some olive oil.
- Place the chicken in the bowl and gently massage the herb mixture onto the chicken. Cover and marinate for 15 minutes.
- Preheat grill to high heat. Grill the chicken 3 to 4 minutes on each side. Set aside.
- Heat a large cast iron pan on medium heat. Add 2 tablespoons butter and 1½ tablespoon olive oil. Add the garlic and shallots when it starts to foam.
- Lower the heat to low and add the brussels sprouts. Sauté the brussels sprouts for 10 minutes. Add the green peas and cook for another 2 minutes. Season with salt and pepper.
- Place the chicken on a platter and top with sautéed brussels sprouts. Serve
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