Instructions
Step 1: Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, garlic powder, sage, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crisp.
Step 2: While the Brussels roast, season chicken breasts with lemon juice, zest, garlic, salt, and pepper. Let marinate for 15 minutes.
Step 3: In a hot skillet over medium-high heat, cook chicken in olive oil for 6-8 minutes per side or until golden and cooked through. Let rest before slicing.
Step 4: To make the sauce, melt butter in a small saucepan. Add garlic and chili flakes; sauté briefly. Pour in cream and milk, stirring until it starts to simmer.
Step 5: Add crumbled feta, whisking until melted and smooth. Season with salt and pepper.
Step 6: Plate the cooked pasta or risotto. Spoon over the feta chili Alfredo sauce, top with sliced lemon-garlic chicken, and add the crispy Brussels sprouts on the side. Garnish with fresh parsley.
Storage Information
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and Brussels sprouts in a skillet or oven. Gently warm the sauce on low heat, stirring to re-incorporate fats. Serve fresh over reheated rice or pasta.
Continue on the next page