Lemon-Fennel Chicken Breast with Brussels Sprouts, Mushrooms and Almond Skillet

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a large bowl, mix 15 ml (1 tbsp) olive oil, minced garlic, lemon zest, 30 ml (2 tbsp) lemon juice, Dijon mustard, dried thyme, 1/2 teaspoon salt, and black pepper. Add the chicken breasts and coat well. Let stand for 10 minutes.

3. 3

   Place the Brussels sprouts and fennel on a baking sheet. Add 15 ml (1 tbsp) olive oil and 1/4 teaspoon salt, then toss. Roast at 220 °C / 425 °F for 12 minutes.

4. 4

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Toast the sliced almonds for 1 to 2 minutes, stirring, until golden. Remove and set aside.

5. 5

   In the same skillet, add the chicken breasts and sear for 2 to 3 minutes per side.

6. 6

   Remove the baking sheet from the oven, add the mushrooms to the Brussels sprouts and fennel, toss well, and spread the vegetables back out. Place the seared chicken breasts on one side of the sheet pan or transfer them to a baking dish with the vegetables.

7. 7

   Pour the chicken broth and the remaining 15 ml (1 tbsp) lemon juice around the vegetables and chicken. Bake everything at 220 °C / 425 °F for 10 to 12 minutes more, or until the chicken is fully cooked and the vegetables are tender and browned.

8. 8

   Remove from the oven and sprinkle with fresh parsley and the toasted almonds. Let rest for 3 minutes before serving.

9. 9

   Serve each portion of chicken with the roasted skillet-style Brussels sprouts, fennel, and mushrooms, spooning over the pan juices.