Grilled Chicken with Roasted Brussels Sprouts

Name: Grilled Chicken with Roasted Brussels Sprouts
Cook time: 25 min
Yield: 4 servings
Ingredients: 450 g Brussels sprouts trimmed and halved; 20 ml olive oil; 2 cloves garlic minced; 4 g fine salt; 1 g black pepper freshly ground; 2 g smoked paprika; 680 g boneless skinless chicken breasts trimmed; 10 ml olive oil; 4 g fine salt; 1 g black pepper freshly ground; 30 ml balsamic glaze; 15 ml lemon juice freshly squeezed; 8 g flat-leaf parsley chopped

A composed side built around grilled chicken breast and roasted Brussels sprouts. The chicken is seasoned simply, grilled until juicy, then sliced and served over Brussels sprouts roasted with olive oil, garlic, and balsamic glaze.

By Julienne

Grilled Chicken with Roasted Brussels Sprouts

Cook time: 25 minutes

Servings: 4

Ingredients

450 g Brussels sprouts trimmed and halved
20 ml olive oil
2 cloves garlic minced
4 g fine salt
1 g black pepper freshly ground
2 g smoked paprika
680 g boneless skinless chicken breasts trimmed
10 ml olive oil
4 g fine salt
1 g black pepper freshly ground
30 ml balsamic glaze
15 ml lemon juice freshly squeezed
8 g flat-leaf parsley chopped

Instructions

Heat the oven to 220 C. Line a baking sheet. In a large bowl, toss the halved Brussels sprouts with 20 ml olive oil, the garlic, 4 g salt, 1 g black pepper, and the smoked paprika. Spread them cut-side down on the baking sheet. The sprouts are evenly coated and arranged in a single layer.
Roast the Brussels sprouts for 18 to 20 minutes, stirring once halfway through, until browned at the edges and tender in the center. The sprouts are deeply caramelized on the cut sides and can be pierced easily with a knife.
While the sprouts roast, pat the chicken dry. Rub it with the remaining 10 ml olive oil, 4 g salt, and 1 g black pepper. The chicken looks lightly coated and seasoned on all sides.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5 to 7 minutes per side, depending on thickness, until the exterior has clear grill marks and the internal temperature reaches 74 C. The chicken is opaque throughout and the thermometer reads 74 C in the thickest part.
Rest the chicken for 5 minutes, then slice it. Whisk the balsamic glaze with the lemon juice in a small bowl. The glaze is smooth and spoonable.
Transfer the roasted Brussels sprouts to a serving platter, top with the sliced chicken, and drizzle with the balsamic mixture. Finish with the parsley if using. The dish is assembled with glossy sprouts and sliced chicken on top.