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FITness: 250 calories, 14g fat, 4g carbs., 19g protein
What You’ll Need
2 whole chicken legs (drumstick & thigh)
1 stalk of Brussels sprouts, chopped
1 tbsp. coconut oil
Salt & pepper
1 tbsp. olive oil
Juice of 1 lemon
1/4 c. low-sodium chicken stock
Parmesan cheese (optional garnish)
Preheat oven to 425°F.
Toss sprouts in bowl with olive oil, salt, pepper, and garlic.
Liberally season chicken with salt, pepper, and garlic.
Heat coconut oil in skillet and add chicken. Cook for several minutes (6-8 minutes to get crispy) and then flip.
Add in tossed sprouts, chicken stock, and lemon juice.
Place pan in oven and bake for 30 minutes or until chicken is cooked.
Garnish with Parmesan cheese and serve.
Forever FIT members:
Serve over 1/4 c. servings of brown riceFITness: 270 cals., 14g fat, 15g carbs., 21g P.