Description
Juicy blackened chicken coated in a bold spice crust and seared to perfection, served alongside crisp shaved Brussels sprouts for a fresh and balanced meal.
Ingredients
Scale
- 4 boneless skinless chicken breasts about 6 ounces each
- 3 cups fresh Brussels sprouts shaved
- 2 tablespoons olive oil divided
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat a heavy skillet over medium high heat for several minutes.
- In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
- Pat the chicken breasts dry and brush with 1 tablespoon olive oil.
- Press the spice mixture firmly onto both sides of each chicken piece.
- Add the remaining 1 tablespoon olive oil to the hot skillet.
- Place the chicken in the skillet and cook for 5 to 6 minutes per side until a dark crust forms and the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the pan and let it rest for 5 minutes before slicing.
- Toss the shaved Brussels sprouts with a light drizzle of olive oil and a small pinch of salt.
- Slice the chicken and serve alongside the fresh Brussels sprouts.
Notes
- Allow the skillet to fully heat before adding the chicken to achieve proper blackening.
- Do not move the chicken too early, letting it sit forms the crust.
- Resting the chicken keeps it juicy and prevents moisture loss.
Nutrition
- Serving Size: 1 chicken breast with Brussels sprouts
- Calories: 360
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 120 mg