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Photo of Lemon chicken with caramelised Brussels sprouts by WW

Lemon chicken with caramelised Brussels sprouts

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)

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.