Grilled Lemon Herb Chicken with Roasted Brussels Sprouts
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 pound Brussels sprouts, trimmed and halved
1 tablespoon balsamic vinegar 
Instructions:
1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Whisk the ingredients together until well blended.
3. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 15 minutes.
4. While the chicken marinates, preheat the oven to 425 degrees Fahrenheit.
5. In a mixing bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper until they are evenly coated.
6. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the Brussels sprouts are golden brown and tender.
8. While the Brussels sprouts roast, grill the marinated chicken for 6-7 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is fully cooked.
9. Once both the chicken and Brussels sprouts are ready, plate the chicken alongside the roasted Brussels sprouts.
10. Drizzle any remaining lemon herb marinade over the chicken for an extra burst of flavor.
Enjoy your delicious, diabetic-friendly dinner that is low in carbs and sugar.
