Pan Roasted Chicken and Brussels Sprouts
with rice / lemon-soy-balsamic marinade

Name: Pan Roasted Chicken and Brussels Sprouts
Cook time: 85 min
Total time: 85 min
Yield: 4
Ingredients: 2/3 cup Rice, uncooked white or brown; 4 Chicken thighs, boneless and skinless; 3 Tbsp + 3 Tbsp Lemon-Soy-Balsamic Marinade (ingredients listed separately); 1 lb Brussels sprouts, trimmed and halved; 1 Tbsp Oil, cooking; 1/2 cup Stock, any type; 2 Tbsp Cilantro, chopped; 1/2 Lemons, juice of; 2 cloves Garlic, chopped; 1/2 Lemons, zest and juice of; 1 Tbsp Soy sauce; 1 Tbsp Vinegar, balsamic; 1/2 tsp Paprika; 2 tsp Hot sauce (opt); 3 Tbsp Oil, cooking

Active: 30 min Total: 1 hr 25 min

Original GF Paleo Vegetarian

Pan Roasted Chicken and Brussels Sprouts

The flavorful and versatile marinade in this recipe made the entire one pan dish a big hit when it was first featured in a meal plan in December 2014. It's a great fit for colder weather, so we wanted to bring it back this year!

Ingredients

Metric

Servings:

Pan Roasted Chicken and Brussels Sprouts:

Rice, uncooked white or brown - 2/3 cup
Chicken thighs, boneless and skinless - 4
Lemon-Soy-Balsamic Marinade (ingredients listed separately) - 3 Tbsp + 3 Tbsp
Brussels sprouts - 1 lb , trimmed and halved
Oil, cooking - 1 Tbsp
Stock, any type - 1/2 cup
Cilantro - 2 Tbsp , chopped
Lemons, juice of - 1/2

Lemon-Soy-Balsamic Marinade:

Garlic - 2 cloves , chopped
Lemons, zest and juice of - 1/2
Soy sauce - 1 Tbsp
Vinegar, balsamic - 1 Tbsp
Paprika - 1/2 tsp
Hot sauce (opt) - 2 tsp
Oil, cooking - 3 Tbsp

Prep

Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make marinade - Chop garlic and zest lemon. Combine with lemon juice, soy sauce, balsamic vinegar, paprika, hot sauce and oil (portion for the marinade). (Can be done up to 5 days ahead)
Marinate chicken - Pour first part of marinade over chicken and tenderize with a fork. Cover and marinate for 30 minutes and up to 1 day. (Can be done 1 day ahead)
Brussels sprouts - Trim the ends and halve. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F / 218C degrees.
Toss brussels sprouts with second part of marinade.
Remove chicken from marinade (discard marinade) and season with some salt and pepper.
Heat an oven-safe skillet or saute pan over medium-high heat. Add oil (portion for the chicken) and then chicken thighs to heated oil. Sear for ~4 minutes on each side, until golden brown but not cooked all the way through. Set chicken aside.
To heated pan add brussel sprouts, scraping up any browned bits on the bottom of the pan. Saute for 2 minutes. Place chicken on top of brussel sprouts and pour stock into skillet.
Transfer to oven and cook for another 20 to 25 minutes, until brussels sprouts are tender and chicken has reached 165F / 74C degrees.
While chicken roasts, chop cilantro.
When chicken is finished, top with cilantro and lemon juice.
If rice was made ahead, reheat in the microwave.
Serve chicken and brussels sprouts over rice. Enjoy!

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