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Sautéed Chicken Thighs with Brussels Sprouts & Peanut Sauce.

  • 2 lb
    brussels sprouts
  • 2 lb
    chicken thighs, boneless skinless
  • 2 cloves
    garlic
  • 1
    lime
  • 2
    shallots
  •  
    black pepper
  •  
    crushed red pepper
  •  
    honey
  •  
    natural peanut butter
  •  
    salt
  •  
    soy sauce
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 lb brussels sprouts
    1 lime
  • 2
    Remove the outer layer of leaves from the Brussels sprouts, then trim off and discard the stem ends; quarter the sprouts lengthwise and transfer to a medium bowl.
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    2 lb chicken thighs, boneless skinless
    1 tsp salt
    ½ tsp black pepper
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 6
    Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 3 to 5 minutes total. Once done, transfer to a plate and cover with foil to keep warm. Cook in batches if necessary.
  • 7
    While the chicken cooks, trim off and discard the ends of the shallots; peel and mince the shallots.
    2 shallots
  • 8
    Once the chicken has been transferred, add the shallots to the skillet and cook, stirring frequently, until softened, 2 to 3 minutes.
  • 9
    Add the Brussels sprouts to the skillet; cook, stirring frequently, until lightly browned and tender, 4 to 6 minutes. Once done, remove from the heat.
  • 10
    While the sprouts cook, juice the lime and transfer to a medium bowl.
  • 11
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the lime juice.
    2 cloves garlic
  • 12
    To the lime juice and garlic, add peanut butter, water, soy sauce, honey, and crushed red pepper; whisk together.
    4 tbsp natural peanut butter
    3 tbsp water
    2 tbsp soy sauce
    2 tsp honey
    ¼ tsp crushed red pepper
  • 13
    To serve, divide the chicken thighs and Brussels sprouts between dishes; drizzle with the peanut sauce or serve the sauce on the side for dipping. Enjoy!