Name: Breaded Chicken with Yogurt Sauce & Warm Brussels Sprout-Orange Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.02 kg Brussels sprouts; 1.02 kg chicken breasts, boneless skinless; 1 small bunch Italian (flat-leaf) parsley; 3 oranges; 1 cup plain Greek yogurt; balsamic vinegar; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; mayonnaise; panko bread crumbs; salt; smoked paprika

Breaded Chicken with Yogurt Sauce & Warm Brussels Sprout-Orange SaladBreaded Chicken with Yogurt Sauce & Warm Brussels Sprout-Orange Salad — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1.02 kg Brussels sprouts

1.02 kg chicken breasts, boneless skinless

1 small bunch Italian (flat-leaf) parsley

3 oranges

1 cup plain Greek yogurt

balsamic vinegar

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

mayonnaise

panko bread crumbs

salt

smoked paprika

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Trim and halve sprouts lengthwise. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper; toss to coat and spread out in a single layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until sprouts are golden and fork-tender, 15-18 minutes. Remove from oven and let cool slightly, about 5 minutes.

Meanwhile, cut off skin and white pith from the oranges; slice between the membranes to release segments. Place in a large bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the orange and set aside.

Place bread crumbs and spices in a small bowl; stir to combine and set aside.

Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets.

Transfer chicken to a plate, spread half of the mayo over the top side, and sprinkle with half of the bread crumbs (pressing gently to adhere). Carefully flip chicken and repeat with remaining mayo and bread crumbs. (Reserve bowl for later use.)

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a clean plate, loosely cover with aluminum foil, and set aside.

Meanwhile, place yogurt, mayo, water, and spices in the reserved bowl. Stir to combine the sauce and set aside.

Add cooled sprouts and vinegar to the bowl with the orange and parsley. Stir to combine the salad.

To serve, divide salad and yogurt sauce between plates; top sauce with chicken. Enjoy!

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