Description
A spicy and aromatic chicken dish paired with crispy roasted Brussels sprouts and golden sautéed potatoes for a complete meal.
Ingredients
Scale
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 pound Brussels sprouts, trimmed and halved
- 3 medium potatoes, sliced into wedges
- Salt and pepper to taste
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chicken breasts with minced garlic, red pepper flakes, salt, and pepper.
- Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast Brussels sprouts in the oven for 20-25 minutes until golden and tender.
- Meanwhile, heat the remaining olive oil in a skillet over medium heat.
- Add the seasoned chicken breasts and cook for 6-7 minutes per side until fully cooked.
- In the same skillet, add potato wedges and sauté for 10-15 minutes until crispy.
- Serve the chicken with roasted Brussels sprouts and sautéed potatoes, garnished with fresh thyme.
Notes
For extra spice, add more red pepper flakes. Pair with a light salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 38g