One Pan Lemon Chicken with Brussel Sprouts
Serves: 4
  • 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
  1. Preheat oven to 400F. Line a baking sheet with parchment paper and grease with oil; set aside.
  2. 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)
  3. Combine the breadcrumbs, panko and parmesan cheese one a plate and set aside.
  4. Combine the lemon juice, zest, oil, honey, garlic powder, and seasoning in a shallow bowl.
  5. 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.
  6. 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.
  7. Bake 20 - 25 minutes or until chicken is golden and and brussels sprouts are tender.