Low Carb Roasted Lemon Pepper Chicken and Brussels Sprouts
Brussels sprouts are sliced in half and then seared flat
How to Make It
Step 1
Preheat an oven to 400 F. Slice Brussels sprouts in half. Slice chicken breasts in half to make two long flat pieces (like cutting a piece of bread in half for a sandwich). Season chicken breasts with lemon pepper on both sides.
Step 2
Heat a cast iron skillet over medium-high heat until very hot. Add 2 tbsp olive oil. Add Brussels sprouts flat sides down. Cook until browned, about 3-4 minutes turning heat down to medium. Remove veggies to a plate.
Step 3
Add 2 tbsp more oil to cast iron and place chicken in a pan.
Step 4
Do not touch the chicken as it is getting a sear or it will break the sear. Allow the chicken to cook like this for several minutes until browned, then flip them.
Step 5
Move chicken to the side of the pan. Add the Brussels sprouts to the other side. Place cast iron in the oven until chicken is cooked through and reaches 165 F internal temperature about 10-12 minutes. Serve immediately.
Ingredients
- Brussels Sprouts, Raw – 1 pound
- Extra Virgin Olive Oil – 2 tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Chicken Breast Boneless Skinless Raw – 1-½ pound
- Lemon Pepper Seasoning – 1 teaspoon
- Extra Virgin Olive Oil – 2 tablespoon