
Pan-roasted grapefruit chicken with thyme jus
Ingredients
Pink grapefruit juice
8 fl oz, from 1 large Ruby Red or other pink grapefruit
Grapefruit
1 large, Ruby Red variety (for chopping - you need 2 grapefruits total for this recipe)
Dijon mustard
2 Tbsp
Honey
1 Tbsp
Fresh thyme
1 Tbsp, leaves
Uncooked boneless skinless chicken breast
1¼ pound(s), four 5 oz pieces
Brussels sprouts
2 cup(s), halved (about 7 1/2 oz)
Carrots
2 medium, peeled, thickly sliced
Olive oil
1 Tbsp
Kosher salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Kale
2 cup(s), chopped
Shallot
2 large, thinly sliced
Plain fat free Greek yogurt
½ cup(s)