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Lemon Chicken and Brussels Sprouts

Lemon Chicken and Brussels Sprouts

Lemon Chicken and Brussels Sprouts

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Lemon Chicken and Brussels Sprouts



  1. Preheat oven to 400°F
  2. Season chicken with salt and pepper.
  3. Cut small sprouts in half, and larger sprouts into quarters.
  4. Heat 1 Tbsp olive oil in a skillet over medium heat. Brown chicken, about 3-5 minutes on each side. Remove from the skillet. Add remaining olive oil to the skillet. Toss in sprouts, onion, and garlic. Cook and stir for about 5 minutes, or until sprouts are browned and onions and garlic are beginning to soften.
  5. Add lemon wedges, and return chicken to the skillet. Add 1/4 cup wine or broth. Cover and bake for 12-15 minutes, or until chicken reaches an internal temp of 165°F.
  6. Remove chicken and vegetables to a platter, keep warm.
  7. Squeeze lemon wedges into the skillet used for the chicken. Add in 1/4 cup chicken broth, vinegar, and honey. Cook over medium heat until the sauce is slightly thickened, about 1 minute. Stir in parsley, and immediately spoon over chicken and sprouts. Enjoy with mashed or roasted potatoes.

Makes 2 Servings



Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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