Chile-Thyme Chicken Breasts with Sweet and Spicy Brussels Sprouts
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 308
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 33
- Sodium
- 248
- Total: 45 min
- Active: 20 min
Ingredients
Brussels Sprouts:
2 cups Brussels sprouts, trimmed and halved
1/2 cup vegetable oil
1 clove garlic, minced
Juice of 1 lemon
1 teaspoon kosher salt
Marinade:
1 tablespoon finely chopped thyme leaves
2 tablespoons sambal oelek (Indonesian chile paste)
Juice of 1 lemon
2 cloves garlic, roughly chopped
1/2 cup vegetable oil
Chicken:
Two 5-ounce boneless skinless chicken breasts
4 tablespoons unsalted butter, cut into 8 pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked pepper
Sweet Chile Sauce:
3 tablespoons honey
3 tablespoons sambal oelek (Indonesian chile paste)
1/4 cup white vinegar
Directions
- Preheat the oven to 475 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the Brussels sprouts: Combine all the ingredients in a large bowl and toss until the sprouts are thoroughly coated. Transfer to the prepared baking sheet and roast in the oven until the sprouts are dark golden brown, about 30 minutes.
- Meanwhile, make the marinade: Combine all the ingredients in a blender and blend until smooth. Alternatively, combine the ingredients in a quart-size deli container and blend until smooth with an immersion blender or simply whisk together in a small bowl.
- Marinate the chicken: Place the chicken in a medium bowl. Add enough of the marinade to coat the chicken breasts completely and let marinate at room temperature for 15 minutes, if time allows. (Refrigerate any excess marinade and reserve for another use.)
- Meanwhile, make the sweet chile sauce: Whisk together all the ingredients in a small bowl until fully incorporated. Set aside until ready to serve.
- Cook the chicken: Heat a saute pan over high heat until smoking. Season the chicken breasts with salt and pepper. Melt the butter in the smoking pan, add the chicken and cook, flipping once, until seared and cooked through, about 3 1/2 minutes on each side. Remove to a plate and let rest for 3 minutes. Slice the chicken on a bias into 6 or 7 thin strips.
- Finish and plate: Toss the roasted Brussels sprouts in the sweet chile sauce. Serve them alongside the chicken with a slotted spoon to ensure not too much of the sauce lands on the plate.