2 cups shaved Brussels sprouts
1 cup sprouts
1 shallot, sliced thin
⅓ cup sliced almonds
¼ cup lemon juice
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
2 tablespoons lemon juice
2 teaspoons lemon zest
4 cloves garlic, minced
¾ teaspoon sea salt
1 teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs
2 tablespoons ghee
In a large bowl, combine Brussels sprouts, sprouts, shallot, almonds, lemon juice, and olive oil. Season with salt and pepper. Cover and set aside.
In a small bowl, mix together lemon juice, zest, garlic, salt, and pepper to create a paste. Rub on both sides of the chicken.
Heat ghee in a medium skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side, or until cooked through.
Serve chicken with a heap of slaw.