Lemon Garlic Butter Chicken and Brussels Sprouts

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• 12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
  Ingredient note

  Source: 12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
• 2 tablespoons + 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil; Source: 2 tablespoons olive oil
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper (to taste)
• As Needed + As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper (to taste); Source seasoning: black pepper (freshly ground, to taste)
• 1 lb chicken tenderloins (skinless, boneless)
  Ingredient note

  Source: 1 lb chicken tenderloins (skinless, boneless)
• 1/2 teaspoon smoked paprika
  Ingredient note

  Source: 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt (or to taste)
  Ingredient note

  Source: 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon Italian seasoning
  Ingredient note

  Source: 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red chili pepper flakes (or to taste)
  Ingredient note

  Source: 1/4 teaspoon crushed red chili pepper flakes (or to taste)
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• 2 tablespoons freshly squeezed lemon juice
  Ingredient note

  Source: 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons butter (divided)
  Ingredient note

  Source: 4 tablespoons butter (divided)
• 1/4 cup fresh parsley (chopped)
  Ingredient note

  Source: 1/4 cup fresh parsley (chopped)

1. Preheat oven to 400 F. Line the baking sheet with parchment paper. Trim ends of Brussels sprouts and remove yellow leaves. Then, slice all Brussels sprouts in half.
2. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt and pepper to taste, and toss to combine. Spread Brussels sprouts on the baking sheet, cut sides down, without crowding.
3. Roast in the preheated oven at 400 F for about 20 minutes.
4. If chicken tenderloins are too thick, slice them into strips. Season the chicken with smoked paprika, salt, and freshly ground black pepper.
5. Heat 2 tablespoons of olive oil on medium heat in a large cast-iron skillet. Add the chicken in one layer and cook for about 3 minutes. Flip the chicken strips over and cook for 2 more minutes.
6. Lower the heat to low, sprinkle the chicken with Italian seasoning and crushed red chili pepper flakes, add minced garlic, freshly squeezed lemon juice, and 3 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked.
7. Add roasted Brussels sprouts to the same skillet with cooked chicken. Add 1 remaining tablespoon of butter and melt it on low heat, stirring it together with the Brussels sprouts. Do it rather quickly, for a couple of minutes, just until the butter melts and the lemon garlic butter sauce coats both the chicken and the Brussels sprouts evenly. Remove from heat.
8. Stir in half of the chopped fresh parsley. When serving, top with the remaining half of chopped fresh parsley. Season with more crushed red chili pepper flakes, if desired.