Lemon-Thyme Chicken With Shaved Brussels Sprouts

• portions: 1 serving
• temps total: 25 minutes

Ingrédients

3 tbsp. olive oil, divided

4 tbsp. fresh lemon juice, divided

Kosher salt and pepper

1/4 c. dried cranberries

1 Pink Lady or Gala apple

12 oz. brussels sprouts, trimmed

1 scallion, thinly sliced

3 tbsp. grated Romano cheese

4 6-oz boneless, skinless chicken breasts

2 tsp. fresh thyme leaves

1/4 c. toasted hazelnuts

Instructions

In bowl, whisk together 2 Tbsp oil, 2 Tbsp lemon juice, and ¼ tsp each salt and pepper; stir in cranberries.

Cut apple into thin matchsticks, add to dressing, and toss to coat.

Using a food processor with the thinnest blade attachment, slice Brussels sprouts. Transfer to bowl with apples along with scallion and toss to combine; toss with Romano.

Heat remaining Tbsp oil in a large skillet on medium. Season chicken with ½ tsp salt and ¼ tsp pepper and cook until deep golden brown, 6 to 7 min. Flip and cook until just cooked through, 2 to 3 min. more. Remove from heat and add remaining 2 Tbsp lemon juice and thyme and turn chicken to coat.

Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices.