Baked Lemon Chicken and Brussels Sprouts

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.7
  • Total Fat: 7.8 g
  • Cholesterol: 55.0 mg
  • Sodium: 472.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 27.9 g

View full nutritional breakdown of Baked Lemon Chicken and Brussels Sprouts calories by ingredient


Deanna Lee on air personality in Seattle, recipe.
Deanna Lee on air personality in Seattle, recipe.

Number of Servings: 4


    1 lb. chicken breasts
    1/2 onion, choppped
    3 cloves garlic, crushed
    1 cup chicken stock
    1 lemon, juice
    lemon zest from lemon
    1 lb. brussel sprouts
    2 tbsp. olive oil
    salt and pepper to taste


1. Preheat oven to 350 degrees.
2. In large cast iron skillet (or oven proof skillet) heat 2 tbsp. olive oil on medium-high. Salt and pepper the chicken breasts and add to the skillet. Once you add them, donít touch them. Let them brown 3 to 4 minutes per side. Then flip once and let them brown the same amount of time on the other side. Then remove from skillet. You will continue cooking them in the oven.
3. Turn the heat down to medium, and add chopped onions to the skillet. Let saute a few minutes then add the garlic.
4. Add brussel sprouts (I like to chop them in half) and let saute and begin to get nice color on them. Add 1 cup chicken stock and zest and juice of one lemon. Stir to combine.
5. Add chicken breast back to the pan moving them around until they are sunk into the bottom of the pan.
6. Place entire skillet in oven and bake 12-15 minutes depending on how large of a chicken breast. Once the juices run clear the chicken is done.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ETMARKERS.

Member Ratings For This Recipe

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    I'm amazed how yummy this recipe was, I replaced garlic with garlic salt and I replaced chicken stock for chicken bullion and water and I used lemon pepper to season my chicken as well as salt and pepper. It was so good - 2/1/17