Balsamic Tomato and Shallot Chicken Medallions with Pan Roasted Brussels Sprouts

Servings:
Balsamic Tomato and Shallot Chicken Medallions with Pan Roasted Brussels Sprouts 4.13/5 (8 votes)

This will totally save you from caving and grabbing take-out after a LONG day. It takes no brain power to prepare, is quick, absolutely delicious, and you’ll have it on the table much quicker than waiting in line for take-out with everyone else!

Pan Roasted Brussels Sprouts

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound brussels sprouts
  • 1-2 tablespoons olive oil
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Trim stems off sprouts and then cut in half length wise. Do not discard loose leaves – they get nice and crispy and are the best part!
  2. Heat oil in a large lidded skillet until it shimmers. Add sprouts, cut side down, and cover. Let the sprouts brown for about 8 minutes over medium heat.
  3. Give the sprouts a good toss, cover, and continue to cook another few minutes or until they are tender.
  4. Season with salt and pepper and serve.

Nutritional Information

Serving Size 117g Calories 79 Fat 4 Carbs 10 Fiber 4 Protein 4.

Balsamic Tomato and Shallot Chicken Medallions

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds boneless skinless chicken breasts
  • kosher salt and pepper, to taste
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons shallot, minced
  • 1 cup grape tomato, halved
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh parsley, minced

DIRECTIONS

  1. Slice chicken breasts into 1/2” slices. Season with salt and pepper.
  2. In a cast iron skillet or other heavy skillet, heat oil until it shimmers. Add chicken and let brown on one side – about 2-3 minutes.
  3. Flip chicken, and add butter and shallots to the pan.
  4. Let the chicken cook through and the shallots soften. This should only take a few minutes. Transfer the chicken to a plate and reserve.
  5. Add the tomatoes to the skillet and drizzle with balsamic. Cook just a minute or two.
  6. Stir in parsley. Adjust seasoning with a bit of salt and pepper if necessary.
  7. Plate chicken and top with tomatoes and pan juices.

Nutritional Information

Per Serving: Calories 341 Fat 12 Carbs 4 Fiber 0 Protein 55.

NOTES

KID NOTE: My kids love chicken and brussels sprouts so that part was a no brainer. I know they wouldn’t go for the tomato relish so I had a couple of carrot sticks to add to each of their plates!

VEGETARIAN TIP:  Create bruchettas. Thinly slice Japanese eggplant and portabella mushrooms and grill them until tender. Toast or pan grill slices of sourdough. Top toasted bread with grilled vegetables and tomato relish.

GLUTEN MODIFICATIONS: Gluten free as written.

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