1 small lemon, thinly sliced, plus the juice of 1 lemon
1/2 cup chicken broth
1 lb Brussels sprouts, thinly sliced
1/4 cup freshly grated organic parmesan cheese
Preheat oven to 450°. In a large, ovenproof skillet over medium-high heat, heat 2 tbsp avocado oil. Pat chicken breasts dry with paper towels and season generously with salt and pepper. Sear chicken breasts. 4 to 5 minutes to create a nice, golden crust. Flip chicken breasts and add garlic and lemons to pan (place in oil so they crisp up a bit as well); cook 3 more minutes. Add chicken stock and place skillet in the oven. Roast, 15 to 17 minutes, or until a meat thermometer says 165° internal temperature at deepest part of breast. Remove from oven and let sit, 5 minutes. In a small bowl, whisk together lemon juice and remaining 3 tbsp avocado oil. In a large bowl. toss Brussels sprouts, lemon vinaigrette, and Parmesan, then season with salt and pepper. Serve chicken with roasted lemons, garlic, and rosemary and Brussels sprouts slaw.
