This one is flavorful without being too heavy!
INGREDIENTS
2 (6 oz) chicken breasts
0.5 cup lemon crema
1 yellow squash
4 oz Brussels sprouts
1 small red onion
2 tbsp hazelnuts
1.25 tsp italian herb seasoning, garlic powder, and red pepper flake blend
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Cut ends off red onion and discard peel. Halve lengthwise. Lay flat and cut lengthwise into 0.5 in thick strips.
3. Trim ends off yellow squash; discard. Halve lengthwise. Lay flat and slice across into 0.5 in thick half moons.
4. Trim stem ends off Brussels sprouts. Quarter lengthwise.
5. Place hazelnuts in a dry large oven-safe saute pan over medium heat. Toast 5-7 min, shaking pan frequently.
6. Transfer hazelnuts to cutting board, and roughly chop.
7. Pat chicken breasts dry with paper towel. Season both sides of chicken with salt and pepper.
8. Heat 1.5 tbsp cooking oil in pan used for hazelnuts over medium-high heat. Add chicken to hot pan, searing for 3 min on each side. Transfer to a plate.
9. Heat 1.5 tbsp cooking oil in pan used for chicken over medium-high heat. Add onion to pan, seasoning with salt and pepper. Stir, cooking for 2-3 min, or until onion is translucent. Remove from heat.
10. Add lemon crema and 0.25 cup water to pan with onion. Stir to combine. Return chicken to pan.
11. Transfer pan to oven, roasting 8-10 min, or until sauce has thickened and chicken is fully cooked.
12. Heat 2 tbsp cooking oil in a medium saute pan over medium heat. Add squash and Brussels sprouts to hot pan, seasoning with the herb, garlic, and red pepper blend, 0.25 tsp salt, and pepper. Stir. Cook 4-5 min. Add hazelnuts, stirring, to cook another 1-2 min.
13. Cut chicken into 5-7 slices each.
14. Divide roasted chicken between plates. Spoon creamy lemon sauce with onion over top. Pile sautéed squash and Brussels sprouts with hazelnuts next to chicken.
This recipe serves 2.
MACRO INFO:
690 Calories, 50g Fat, 13g Net Carbs, 46g Protein
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