Lemon brings bright, crisp flavor to this healthy dinner for two.
Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. Brussels sprouts are also loaded with cancer-preventing phytonutrients. Leeks contain notable quantities of vitamins A and K, along with healthy amounts of folic acid, niacin, riboflavin, magnesium, and thiamin. B vitamins in Leeks, in particular, may support heart health and Leeks also provide a concentrated source of antioxidants
This supercharged dinner of Chicken Breast, Brussels Sprouts, Leeks and lemon provides a real nutritional punch.
- 2 cups brussels sprouts, trimmed and halved
- 2 cups sliced leek
- 3 cloves garlic, chopped
- 3 tablespoons fresh lemon juice
- 1 tablespoon plus ½ teaspoon olive oil, divided
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 4 bone-in, skinless chicken thighs (approximately 1½ pounds), fat trimmed
- 1 lemon (sliced)
- Preheat oven to 350˚. In a medium bowl toss brussels sprouts, leek and garlic with lemon juice, 1 tablespoon olive oil, salt and pepper. Spread vegetables in an even layer in a medium baking dish.
- Place chicken thighs over vegetables. Brush chicken with remaining ½ teaspoon olive oil, and season with salt and pepper. Top with lemon slices. Bake uncovered for 1 hour, or until the chicken is golden brown and measures 165˚ on a meat thermometer inserted in deepest part of thigh (not touching a bone).
Recipe Courtesy of Delicious Living
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible