Name: Chicken thigh with brussels sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thigh, patted dry; 6 oz brussels sprouts, halved; 3/4 medium red onion, cut into wedges; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

465 calories

Protein: 45g; 38% of calories
Carbs: 25g; 22% of calories
Fat: 21g; 41% of calories

Ingredients

6 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the brussels sprouts and red onion wedges with half the olive oil, half the salt, and half the pepper. Roast for 20 to 25 minutes until the vegetables are tender and charred at the edges.
While the vegetables roast, season the chicken thigh on both sides with the remaining salt and pepper.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the chicken thigh and cook for 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque and reaches 165°F.

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