Lemon chicken with caramelised Brussels sprouts
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Brussels sprouts are an excellent source of Vitamins C and K and are the perfect crispy accompaniment to lemon and chilli pan-fried chicken.
Ingredients
Brussels sprouts
500 g, halved
Orange sweet potato (kumara)
600 g, (4x150g)
Skinless chicken breast
450 g, (Buy 500g)
Olive oil
1 tbs
Lemon(s)
1 medium, cut into 4 wedges
Fresh red chilli
1 whole, seeded, finaly chopped
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tsp
Lemon juice
⅓ cup(s), (80ml)
Instructions
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.
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