Chicken and Brussels Sprouts with Lemon Sauce

BY EMEALS

INGREDIENTS

2 (12-oz) pkg halved Brussels sprouts

1½ lb boneless, skinless chicken thighs

½ tsp salt, divided

½ tsp pepper, divided

2 Tbsp olive oil

2 cloves garlic, minced

1 lemon

½ cup olive-oil mayonnaise

INSTRUCTIONS

1. Cook Brussels sprouts according to package directions.

2. Meanwhile, sprinkle chicken with ¼ tsp each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned and done.

3. Add Brussels sprouts and garlic; cook until Brussels sprouts are lightly browned and garlic is fragrant.

4. Meanwhile, grate zest and squeeze juice from lemon. Stir together lemon zest, lemon juice, mayonnaise, and ¼ tsp each salt and pepper, adding water if needed to reach a pourable consistency. Serve sauce with chicken and Brussels sprouts.