Cilantro Lemon Chicken with Roasted Brussel Sprouts

  • Starla Robinson
  • June 18, 2018
  • No Comments

Didn’t have time to prep dinner early? No worries!

Bright lemon and fresh zesty cilantro give a vibrant flavor to chicken breasts. You can make the breasts whole, or cut them into pieces and serve over a salad or cauliflower rice. You could even prepare this on the grill! This meal is full of fresh summertime flavors, but best of all- it is quick, and will leave you feeling satisfied.

Brussel sprouts are probably one of my favorite vegetables. They are very underrated. You can cook them up so many different ways, with so many different flavors. Today, we are going to make them on the sweeter side. To prepare fresh brussel sprouts, you first need to cut the stem off. Once the stem is separated, the outer 1 or 2 layers will just fall away. Discard the stem and those few layers. I like to cut the sprout in half because it’s easier to eat and they get more flavor.

You are ready for a tasty dinner in less than 25 minutes! What is your favorite 30 minute meal??

~Lauren A.

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Cilantro Lemon Chicken & Roasted Brussel Sprouts
  1. Preheat oven to 350F.
  2. Cut stems from brussel sprounts, and slice in half legthwise.
  3. Place olive oil, honey mustard, and pepper into a bag and then add the brussel sprouts. Shake bag to coat the sprouts.
  4. Place the sprouts onto a baking sheet and bake in the oven for 12-15 minutes.
  5. Preheat a skillet on medium heat and spray with cooking spray.
  6. Place chicken into skillet and sprinkle cilantro over each piece. Squeeze quarter of a lemon over each piece and place the lemon piece on top of the chicken while cooking.
  7. Place a lid over the skillet and cook the chicken breasts for about 5 minutes.
  8. Turn the chicken over with tongs, replace the lid, and cook for an additional 5 minutes on the other side. Cook chicken until thickest part reaches 165F on a meat thermometer.
  9. Remove the sprouts from the oven and serve with the chicken breast.

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