Spicy Chicken Pasta with Peppers & Onions
Inspired by the flavors of fajitas, this healthy chicken pasta is packed with color and spice. We use a mix of chili powder, cumin and chipotle powder to add heat and flavor.
Read MoreParmesan Chicken & Brussels Sprouts
Drescription
Parmesan and breadcrumbs combine for a crispy chicken topping without having to go through the full dredging process. While your oven's on, roast some potatoes to serve alongside for a balanced, filling meal.
Ingredients
- ⅓ cup grated parmesan cheese
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons panko breadcrumbs, preferably whole-wheat
- 1 teaspoon grated lemon zest, plus 1 lemon, cut into wedges, divided
- ½ teaspoon dried thyme
- ⅛ teaspoon salt plus 1/2 teaspoon, divided
- ½ teaspoon ground pepper, divided
- 1 ½ pounds brussels sprouts, trimmed and halved or quartered if large
- ½ small red onion, sliced
- 3 cloves garlic, smashed
- 1 pound boneless, skinless chicken thighs, trimmed
- chopped fresh thyme for garnish
Directions
- Preheat oven to 425°F.
- Stir Parmesan, 1 tablespoon oil, panko, lemon zest, dried thyme, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Toss Brussels sprouts, onion and garlic with 2 tablespoons oil and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread out evenly. Add chicken and lemon wedges to the pan. Brush both sides of the chicken with the remaining 1 tablespoon oil. Top the chicken with the Parmesan mixture, gently pressing to adhere.
- Roast, turning the pan from front to back and stirring the sprouts halfway, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F and the sprouts are tender and browned in spots, about 18 minutes. Garnish with fresh thyme and serve with the lemon wedges, if desired.
