Garlic Lemon Thyme Chicken & Oven Roasted Brussels Sprouts

What You'll Need for the Chicken:

- 1 lb Think Sliced Boneless/Skinless Chicken Breasts

- The Juice of 2 Lemons

- The zest of 1 Lemon

- 3 or 4 Sprigs of Fresh Thyme (or 1 tsp of dried thyme)

- 3 Cloves of Garlic (minced)

-2 TBS Olive Oil

- 1/4 cup Low Sodium Chicken or vegetable broth (if you don't have this on hand you can use water)

Mix lemon juice, lemon zest, thyme leaves, garlic and olive oil in a shallow dish.  Add chicken and marinate at room temperature for at least ten minutes (turning half way through).  If you want to marinate it longer you can put everything in a large zip lock and marinate in your fridge for up to a day.

Heat a large skillet over medium high heat.  Place chicken breasts in the skillet and cook for three minutes.  Flip chicken over and cook for another three minutes.  By now the skillet should have some brown bits stuck to the bottom.  Add the chicken broth and simmer for another three minutes scraping the brown bits off of the bottom of the pan. 

What You'll Need for the Brussels Sprouts:

- Desired amount of Brussels Sprouts

- Just enough Olive oil to toss and coat the Brussels Sprouts (a few tablespoons is enough for about a pound)

- Garlic Salt

- Pepper

Pre-Heat oven to 400 degrees.  Cut off the ends of the Brussels Sprouts and remove any yellow or brown leaves.  Slice in half.  Line a baking sheet with tin foil and drizzle with olive oil (use a large enough baking sheet that your be able spread the Brussels Sprouts out in one layer).  Place Brussels Sprouts on baking sheet and toss with your hands to coat them in olive oil.  Sprinkle with garlic salt and pepper.  Place in preheated oven for about 35 minutes or until the sprouts have browned nicely.

Optional - You can squeeze a little lemon juice over the top before you eat them to add a little zing ;)

*The rice in the picture is just a while grain rice pilaf I found in the Natural Foods section of my grocery store.