Lemons, Rainbows, Sprouts & Chicken with Rosemary

Lemons, Rainbows, Sprouts & Chicken with Rosemary 

2 large chicken breasts
1 large lemon, juiced and divided 
2 cups baby Brussels sprouts, halved
3 large rainbow carrots, spiralized
1 Tbs. Kerrygold butter
2 Tbs. fresh rosemary, minced
sea salt & pepper

 

Preheat oven to 425 degrees. In a glass baking dish, place the chicken and season with salt and pepper, 1 Tbs. rosemary, and the juice of 1/2 lemon. Cover with foil and bake 35-40 minutes.
In a medium stock pot, cover the sprouts with water and bring to a boil, blanching for about 3 minutes. 
Drain. 
Transfer the sprouts to a large skillet, along with the butter. 
Heat over medium heat and cover. 
Once the sprouts begin to caramelize, continue stirring and add the carrot noodles, salt and pepper, and remaining rosemary and lemon juice. Continue cooking 3-5 minutes longer, until the carrots are soft, but still maintaining structure.

Divide the veggie mixture between two plates.

Once the chicken is cool enough to handle, shred and pull, and divide between the two serving 

 

plates. 
Garnish with extra rosemary and butter, if desired.