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Week of 10/20/14

Skillet Asian-Style Chicken Breasts
with roasted Asian-style brussels sprouts

Active: 25 Total: 55
Original GF Paleo Vegetarian
Skillet Asian-Style Chicken Breasts

We use the last of our Asian marinade to add flavor to our skillet chicken breasts and roasted brussels sprouts. End the week with this simple, easy dish.
Smarts: All you need for a pan-sauce is just delicious brown bits and some stock (or even wine). Enjoy your meat with even more flavor.

Dependency
Fish Tacos
Tags
Low Calorie
Proteins
Chicken, non-ground
Cuisines
Asian - Fusion
Save recipe
65

Ingredients

Metric
Servings:
4
Skillet Asian-Style Chicken Breasts:
  • Chicken breasts - 2 , halved ((~1 lb))
  • Asian marinade (from Monday) - 2 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Chicken stock - 3/4 cup
  • Lemon - 1/2 , juice of
Asian-Style Roasted Brussels Sprouts:
  • Onions - 1/2 , sliced
  • Brussels sprouts - 1 lb , trimmed and halved
  • Cilantro - 1/4 bunch , chopped
  • Asian marinade (from Monday) - 2 Tbsp + 2 Tbsp
  • Lemon - 1/2 , juice of
  • Peanuts - 1/4 cup , crushed

Prep

  1. Onions / Brussels sprouts / Cilantro - Prep as directed. (Can be done up to 4 days ahead) 

  2. Chicken breasts - Halve. Cover in Asian marinade. Tenderize with a fork and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead) 

  3. Prep veggies for roasting - Spread onions and brussels sprouts out onto a sheet pan in one layer. Cover tightly with foil. 

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Make

  1. Heat oven to 500F (260C) degrees. Steam brussels sprouts for ~8 minutes. 

  2. Uncover sheet pan and toss with first part of Asian marinade and roast for 10 to 14 minutes, until outer leaves are golden and crisp. When brussels sprouts are done roasting, toss with second part of Asian marinade, lemon juice, and cilantro fresh out of the oven. Season to taste with salt and pepper and garnish with peanuts. 

  3. While veggies are roasting, heat up a skillet or saute pan over medium-high heat. Add cooking oil and then chicken breasts to heated oil with the marinade. Sear on both sides until golden, ~3 minutes each. 

  4. Lower heat and pour in chicken stock. Cover and cook for another 2 to 4 minutes, until chicken has reached 165F (74C) degrees. Remove chicken from pan, and slice after it’s rested for ~5 minutes. 

  5. Simmer remaining liquid in the pan until it’s reduced to half. Squeeze in lemon juice and then pour it over sliced chicken. Enjoy with brussels sprouts on the side. 

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