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ROASTED CHERRY CHICKEN WITH PARMESAN BRUSSELS SPROUTS

Switch up your typical weeknight chicken with cheesy Parmesan crisps and sweet dried cherries.

TOTAL TIME: 30

CAL/SERVING: 500KCAL

YIELDS: 4


INGREDIENTS

  • 3 tbsp. plus 2 teaspoons olive oil, divided

  • 4 6-oz boneless, skinless chicken breasts

  • Kosher salt and pepper

  • 3/4 c. dried cherries

  • 1 1/4 lb. Brussels sprouts (about 20, halved)

  • 1/2 c. finely grated Parmesan cheese

  • 1 1/2 c. torn Tuscan kale

METHOD

  1. Heat oven to 450°F. Heat 1 tablespoon oil in a large oven-safe skillet on medium-high. Season chicken breasts with 1/4 teaspoon each salt and pepper and cook until golden brown, 6 to 8 minutes. Flip and cook 1 minute more.

  2. Add dried cherries and 1/2 cup water to skillet, then transfer to oven and roast until chicken is cooked through, 6 to 7 minutes.

  3. While searing chicken, line rimmed baking sheet with parchment paper, then coat with 2 tablespoons oil. Add Brussels sprouts, season with 1/2 teaspoon each salt and pepper, arrange cut sides down and roast 8 minutes.

  4. Drop 8 clumps (1 tablespoon each) Parmesan into open spaces between sprouts and roast 4 minutes.

  5. Massage kale with 2 teaspoons oil. Add to sprouts and roast 3 minutes more. Serve with chicken and cherries.

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