Instructions
Step 1: Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil and sage. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
Step 2: While Brussels are roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook 5-6 minutes per side, until golden brown and cooked through. Remove and set aside.
Step 3: In the same skillet, melt butter and add minced garlic. Sauté until fragrant (about 1 minute). Pour in heavy cream and bring to a gentle simmer.
Step 4: Stir in Parmesan cheese, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if using. Simmer until thickened, about 3-4 minutes.
Step 5: Slice the cooked chicken and return it to the skillet to coat with sauce.
Step 6: In a small bowl, combine crumbled feta with chili crisp or chili oil. Mix well.
Step 7: Plate the dish with a scoop of orzo or mashed cauliflower, roasted Brussels sprouts, and chicken with Alfredo sauce. Drizzle with feta chili sauce and garnish with parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream or water to loosen the sauce. Roasted Brussels sprouts can be reheated in the oven or air fryer to maintain crispness.
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