One Pan Lemon Chicken with Brussel Sprouts
I’m sorry but it’s hard.
Every week I go through the same drudgery. What to do for an easy weeknight meal? And what about all those pots, pans and utensils? Wash and dry, wash and dry, wash and dry. Ugh MAKE IT STOP!
That’s why this one pan meal is so great I’m just going to refer to it as Four Breasts and a Pan (rated PG 13 because, well, there are naked breasts involved).
I featured my tablescape last week, which included a fresh greenery garland complete with lemons and limes. Do you know how many lemons and limes were on that table? An obscene amount. What was I supposed to do with these afterwards?
Well….When life gives you lemons you clearly need to make a sh&*t load of chicken or one big ass lemon pie. I opted for the one pan meal deal because, frankly I have had my fill of sweets in the past few weeks. Speaking of which, I received a gift of cookies from my son’s future mother-in-law and was methodically going through the tin night after night. It contained some of my favourites from the past years, and to be honest, once I get a hold of these I count the days until I get another delivery next year. Now, here’s where the story begins………you knew I would have a story with these cookies right?
My first mistake was leaving the container in full view on the counter. Not to say I don’t share, but what I should have done was clearly mark the “no touch ones” in the container or better yet, separate them and HIDE them for ME.
I know what you’re thinking. SELFISH SELFISH SELFISH.
This is what I have to say to that.
I DON’T CARE.Where am I going with this? Oh ya. I went down to make myself a nice cup of tea the other night, which included a sweet treat from “the container”. When I opened “the container”, this is what I saw……
Crumbs. Just crumbs.
And then, I turned to glare at my husband, who sheepishly looked up at the ceiling lights and tried to ignore me.
Only 341 more days until those cookies come around again Steve…..ONLY 341.
How did I get from breasts to cookies? Oh ya, I opted for this fairly healthy meal because:
A. It’s easy to make.
B. It’s got chicken in it.
C. There’s only one pan to clean up afterwards and,
D. I used a few of the lemons up so there was no chance of me making something sweet and fattening with them.
- 4 small skinless & boneless chicken breasts (about 1lb )
- ½ cup Italian-style bread crumbs
- ½ cup panko crumbs
- ¼ cup parmesan cheese
- juice and zest of 1 lemon
- about 4 small lemons sliced
- ½ teaspoon garlic powder
- 1 teaspoon of any poultry seasoning (I used an herb one)
- fresh thyme sprigs
- 4 tablespoons olive or avocado oil
- 2 tablespoons manuka honey (or organic)
- 2 cups small brussel sprouts, washed and cut in half
- additional oil for drizzling
- Preheat oven to 400F. Line a baking sheet with parchment paper and grease with oil; set aside.
- Cut chicken breasts in halves then into long tenders about 2 inch wide. (or you can also buy chicken tenders to save yourself from cutting them)
- Combine the breadcrumbs, panko and parmesan cheese one a plate and set aside.
- Combine the lemon juice, zest, oil, honey, garlic powder, and seasoning in a shallow bowl.
- Dip chicken pieces one at a time in the lemon oil mixture then into the breadcrumbs and place the tenders on the baking sheet. Top chicken with fresh lemon slices and fresh thyme sprigs then drizzle with remaining lemon oil mixture.
- Add the brussel sprouts to the pan. Lightly drizzle the chicken and brussels with a tablespoon of oil. Then sprinkle the brussel sprouts with additional parmesan cheese.
- Bake 20 - 25 minutes or until chicken is golden and and brussels sprouts are tender.
Follow
Follow
