serves 4

2 cups of brussel sprouts

1 pound of chicken thighs

3 Tablespoons peanuts, roasted and chopped



  1. Preheat skillet to 450 F.

  2. Place chicken thighs in skillet and place lid ajar for 10 minutes.

  3. Then flip chicken and add brussel sprouts.

  4. Put lid on and set temperature for 10 minutes at 200.

  5. Remove brussel sprouts and coat with vinaigrette, top with peanuts or just salt and pepper.


Vinaigrette:

1/8 cup of white balsamic vinegar

1 teaspoon of chili flakes

1/8 cup olive oil