Greetings! Today I’m sharing a quick and easy recipe to that your taste buds will thank you for. It’s relatively quick and easy and to top it all off it’s so tasty and healthy at the same time. I should also mention that you have all of the ingredients in your pantry and if you don’t the ingredients are easy to find at your local grocery store. Here’s what you will need:
- 3-4 bone in chicken thighs
- 6 cloves of fresh garlic minced
- 1 cup loosely packed fresh basil leaves
- Zest and juice of 2 large lemons
- 1-1/2 teaspoons of fennel seeds coarsely crushed
- 2 teaspoons of coarse seas salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup of extra virgin olive oil
- 2 cups of small brussel sprouts
- 1/4 shredded parmesan cheese
In a small bowl mix 2 cloves of minced garlic, crushed fennel seeds, 1/4 cup of olive oil, black pepper, juice and zest of one lemon and pour into a ziplock bag. Place chicken in bag and coat evenly. Let marinate in your refrigerator for 30 minutes.While chicken is marinating, add brussel sprouts to a small baking pan with add 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon of salt. Cover and roast at 350 degrees for 30-40 minutes.
Lightly spray your grill pan with a nonstick cooking spray (I recommend using an olive oil cooking spray as this will keep the integrity of the flavor). Over low-medium heat place chicken skin side up first and grill for 8 minutes on each side. Discard excess marinade. Once chicken is done remove from grill pan and allow chicken to rest.While chicken is resting check on brussel sprouts. Once they are tender, sprinkle 1/4 cup of parmesan cheese over brussel sprouts and place back in oven uncovered for 5-7 minutes.
To make dressing add basil, zest and juice of one lemon, remaining salt and garlic cloves to your blender and blend on high speed while drizzling remaining olive oil during the process. Plate chicken and brussel sprouts and drizzle dressing onto chicken.