2 chicken breasts - thinly sliced
2 tablespoons flour
1 teaspoon pepper
1/4 salt (or as preferred)
fresh thyme - about two sprigs, chopped finely
2 tablespoon butter
2 cloves finely chopped garlic
Juice of half a lemon
1 tablespoon olive oil
1 packet whole wheat spaghetti
Italian seasoning (dried oregano + basil + thyme)
2 cups brussel sprouts (diced in half)
Place the chicken breasts in a large zip-lock bag. With a heavy object, flatten the chicken breasts. Add flour, salt, pepper, and thyme to the bag. Toss until the chicken is fully coated with the seasoned flour.
In a non-stick skillet, heat up 2 tablespoons of butter on medium high heat. Add in chopped garlic until fragrant. Place the chicken breasts in the skillet and pan fry until cooked through, about 10 minutes on both sides until dark brown crust develops on both sides. Half way through the cooking process, squeeze half a lemon on the chicken for a tangy flavor.
Roasted Brussel Sprouts
Preheat oven to 425 F. Wash and halve the brussel sprouts. In a bowl, season the brussel sprouts with olive oil, salt, and pepper. Foil a baking sheet. Add brussel sprouts to the baking sheet, Place in oven, on medium rack. Roast until slightly charred -(about 20 minutes)
Spaghetti noodles (or your pasta of choice)
Cook spaghetti according to directions on the packet. Drain the pasta, and season it with olive oil and Italian seasoning.
Plate the chicken cutlets on a bed of seasoned pasta with a side serving of brussel sprouts.