Friday, May 20, 2011

Roasted Brussel Sprouts & Glazed Chicken Breast

Roasted Brussel Sprouts & Glazed Chicken Breast


1 tsp olive oil

3 chicken breasts

Fresh ground black pepper

2 tsp fresh thyme, chopped

brussel sprouts or Belgian endive that has been cored and cut in 1/2 inch thick slices

2 tsp honey
1 T fresh lemon juice
1/2 C chicken broth

2 T chopped parsley
Heat oil in large skillet on high. Season both sides of chicken with pepper and thyme and brown for 2-3 minutes per side. Remove from pan and reserve. In same skillet, add honey, lemon juice, broth and boil until liquid is syrupy, 6-8 minutes. Return chicken to skillet, add parsley and toss until chicken in coated with pan juices. Serve hot!

As for the brussel here.

Until next time...

look good, feel good, do good

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