Home / Recipes / Gluten Free / Low Carb Roasted Lemon Pepper Chicken and Brussels...
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
