Kate Merker
Raw sliced Brussels sprouts, apples, and scallions bring sharp flavor to contrast with the earthiness of this salad. Pair with chicken breast (or a pork chop!) to whip up a filling feast in just 25 minutes.
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Yields:
4
servings
Total Time:
0
hours
25
mins
tbsp.
olive oil, divided
tbsp.
fresh lemon juice, divided
Pink Lady or Gala apple
oz.
Brussels sprouts, trimmed
scallion, thinly sliced
tbsp.
grated Romano cheese
6-oz boneless, skinless chicken breasts
tsp.
fresh thyme leaves
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- In bowl, whisk together 2 tablespoons oil, 2 tablespoons lemon juice, and 1⁄4 teaspoon each salt and pepper; stir in cranberries.
- Cut apple into thin matchsticks, add to dressing and toss to coat.
- Using food processor with thinnest blade attachment, slice Brussels sprouts. Transfer to bowl with apples along with scallion and toss to combine; toss with Romano.
- Heat remaining tablespoon oil in large skillet on medium. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until deep golden brown, 6 to 7 minutes. Flip and cook until just cooked through, 2 to 3 minutes more. Remove from heat and add remaining 2 tablespoons lemon juice and thyme and turn to coat.
- Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices.
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
