Whole-Food Chicken and Brussels Sprouts Skillet

Heat half of the olive oil (0.5 tbsp) in a large skillet over medium heat.

Add the halved Brussels sprouts cut-side down into the skillet. Cook undisturbed for 5-6 minutes until nicely browned and caramelized.

Push the Brussels sprouts to one side of the skillet. Add the remaining 0.5 tbsp of olive oil to the empty side of the pan.

Add the bite-sized chicken breast pieces to the pan. Season the chicken and sprouts with sea salt, black pepper, and dried thyme.

Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).

Stir in the minced garlic and cook for about 1 minute until fragrant, tossing everything together in the skillet.

Remove the skillet from the heat, drizzle with fresh lemon juice, toss gently, and serve warm.