Instructions for Roasted Brussels Sprouts:

Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim the ends of Brussels sprouts, discard yellow leaves, and slice them in half.

Combine the halved Brussels sprouts in a bowl with 2 tablespoons of olive oil, salt, and pepper. Toss to coat, then spread them on the baking sheet, cut sides down, ensuring they aren't overcrowded.

Roast in the preheated oven for approximately 20 minutes.

Instructions for Lemon Garlic Butter Chicken:

If chicken tenderloins are thick, slice them into strips. Season with smoked paprika, salt, and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium heat. Cook the chicken strips for about 3 minutes, flip, and cook for an additional 2 minutes.

Reduce heat to low, sprinkle with Italian seasoning and crushed red chili pepper flakes. Add minced garlic, lemon juice, and 3 tablespoons of butter. Cook for another 2 minutes, stirring frequently.

Incorporate the roasted Brussels sprouts into the skillet with the cooked chicken. Add the remaining tablespoon of butter, stirring quickly until melted and the lemon garlic butter sauce coats both the chicken and Brussels sprouts evenly. Remove from heat.

Stir in half of the chopped fresh parsley. When serving, top with the remaining parsley. Optionally, season with more crushed red chili pepper flakes.