Chicken and Brussels Sprouts with Lemon Sauce
Total Time 30 minutes
Prep Time 15 minutes
Difficulty Level easy
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
½ cup olive-oil mayonnaise
Cook Brussels sprouts according to package directions.
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.
Add Brussels sprouts and garlic; cook until Brussels sprouts are lightly browned and garlic is fragrant.
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.