Get 50% off*
Start today
Photo of Lemon chicken with caramelised Brussels sprouts by WW

Lemon chicken with caramelised Brussels sprouts

2 - 6
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Brussels sprouts are an excellent source of Vitamins C and K and are the perfect crispy accompaniment to lemon and chilli pan-fried chicken.


Brussels sprouts

500 g, halved

Orange sweet potato (kumara)

600 g, (4x150g)

Raw skinless chicken breast

450 g, (Buy 500g)

Olive oil

1 tbs


1 medium, cut into 4 wedges

Fresh red chilli

1 whole, seeded, finaly chopped


2 clove(s), crushed

Fresh lemon rind

1 tsp

Lemon juice

cup(s), (80ml)


  1. Boil, steam or microwave sprouts until just tender. Drain.
  2. Meanwhile, using a sharp knife, pierce skin of sweet potatoes several times. Place potatoes on a microwave-safe plate lined with paper towel. Sprinkle with a little water. Microwave, covered, on High (100%) for 5–6 minutes or until tender. Cover to keep warm.
  3. Diagonally slice chicken fillets into thick escalopes. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2-3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  4. Heat remaining oil in same pan over high heat. Cook sprouts and lemon wedges, turning, for 2-3 minutes or until sprouts are golden and lemon caramelised. Transfer to a plate. Return chicken to pan.
  5. Combine chilli, garlic, rind and juice in a small bowl and add to pan. Cook, turning chicken to coat, for 1 minute or until heated through. Serve chicken with sprouts, jacket sweet potatoes and lemon wedges. Drizzle with pan juices to serve.


TIP: Escalope is a French term for a very thin slice of boneless meat or fish. For this recipe they should be about 1cm thick and cut on the diagonal to achieve a larger surface area.