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Lemon Caper Chicken over Roasted Baby Brussel Sprouts

January 22, 2011

So, if you haven’t noticed, over break I was really uninspired with food… I was just not interested in standing in the kitchen or thinking about…well, anything!  But now class is back in session so I have some drive to get going.  This easy and light recipe is good for Shabbat or a weeknight!

2 chicken breasts

1 clove garlic, thinly sliced
Zest and Juice from 1 large lemon
3 tablespoons capers (drained)
1 shallot, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 pinch red pepper flakes
2 cups baby brussel sprouts (frozen is fine, just defrost them)
1 teaspoon seasoned salt
Olive oil

Get the brussel sprouts roasting first.  Give them a drizzle of olive oil and sprinkle them with seasoned salt (i.e. Lawry’s). Bake them at 425 for 20-30 minutes until they’re browned.  Give them a swish midway through the process so the other sides get browned too.

Then put together the dressing so the flavors can marry.  Combine the shallot, lemon zest and juice, capers, 2 pinches of sea salt, 1/2 teaspoon pepper and 1 pinch red pepper flakes in a bowl.  Whisk in olive oil (about 3 tablespoons) until it all combines.  Set it aside.  (You could totally add some freshly chopped rosemary or your favorite herb here but since I have a husband who isn’t a big lover of lots of fresh herbs, I stayed simple).

Pat the chicken breasts dry.  Season both sides with salt and pepper.  In a pan bring 2 tablepoons of olive oil up to a medium-high heat.  Add the sliced garlic into the oil and the chicken breasts.  Don’t overcrowd your pan (you may need to do 1 at a time).  Cook for 5-6 minutes on each side until browned and the juices run clear.  Then let the chicken rest for at least 5 minutes.

Coat the bottom of a bowl or plate with half of the roasted brussel sprouts.  Place chicken on top of the brussel sprouts.   Spoon dressing over the top of the chicken and brussel sprouts.

How easy was that?  This is a really healthy and pretty meal for any season.  It’s super fresh and delish!  And, if you don’t use all of the dressing, you can totally put it over some spicy arugala or watercress for a nice salad dressing or over your favorite fish!

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