Garlic-Parmesan Chicken & Veg
Makes 2 servings. About 650-800 kcal, 65-80 g protein, 25-40 g carbs, 25-35 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | boneless, skinless chicken breast | |
| 1 medium | cauliflower | |
| 1 lb | Brussels sprouts | |
| 30 g | finely grated Parmesan | |
| 1 tbsp | olive oil | |
| 1 tbsp | butter | |
| 4 | garlic cloves | |
| 1/2 cup | low-sodium chicken stock | |
| Juice of 1/2 lemon + Italian seasoning, salt, pepper |
Process
- Cut cauliflower into florets, halve the Brussels sprouts; toss with oil, salt, pepper, and Italian seasoning. Roast at 425F for 25-35 minutes, turning once.
- Season chicken with salt, pepper, and Italian seasoning; sear to 165F and rest.
- Mince garlic; cook 30 seconds in butter, then add stock and lemon juice, scraping up the browned bits.
- Stir in Parmesan, return chicken to coat, and plate with the vegetables.
Note: Roast the vegetables until browned — flavor without extra sauce.