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Lemon chicken with caramelised brussels sprouts
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Caramelized Brussels sprouts perfectly complement the tangy chicken dish.
Ingredients:
  • 500g brussels sprouts, halved
  • 4 x 150g orange sweet potatoes (kumara), unpeeled
  • 500g lean chicken breast fillets, fat trimmed
  • 4 lemon wedges
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp finely grated lemon rind
  • 80ml lemon juice
Instructions:
  • Cook the brussels sprouts until just tender by boiling, steaming, or microwaving them. Drain the cooked brussels sprouts before proceeding.
  • Pierce sweet potatoes all over with a sharp knife. Place them on a microwave-safe plate lined with a paper towel, sprinkle with water, cover, and microwave on High for 5–6 minutes until tender. Keep them covered to stay warm.
  • Cut chicken fillets into thick slices on an angle. Heat half of the oil in a large non-stick pan over medium-high heat. Cook chicken for 2–3 minutes on each side until cooked through. Place on a plate and cover to keep warm.
  • In the same pan, heat the remaining oil over high heat. Sauté the brussels sprouts and lemon wedges, turning occasionally, for 2–3 minutes until the sprouts are golden and the lemon is caramelized. Transfer to a plate and bring the chicken back to the pan.
  • In a small bowl, mix together chili, garlic, lemon zest, and lemon juice. Add this mixture to the pan with the chicken. Cook for 1 minute, turning the chicken to coat evenly, until heated through. Serve the chicken with brussels sprouts, baked sweet potatoes, and lemon wedges. Finish by drizzling the dish with the delicious pan juices before serving.

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