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Low Carb Roasted Lemon Pepper Chicken and Brussels Sprouts

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    45 min

Low Carb Roasted Lemon Pepper Chicken and Brussels Sprouts

8 ratings

Brussels sprouts are sliced in half and then seared flat sides down until browned. Start with Brussels Sprouts first to give them a head start on cooking. Then chicken breasts are seasoned with delicious, tangy lemon pepper and pan seared to golden perfection and placed next to the Brussels sprouts. Then the whole pan goes into the oven to finish roasting. This is a delicious simple meal for weeknights.

  • Net Carbs

    6 g

  • Fiber

    4.4 g

  • Total Carbs

    10.5 g

  • Protein

    8 g

  • Fats

    14.5 g

191 cals

Low Carb Roasted Lemon Pepper Chicken and Brussels Sprouts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Brussels Sprouts, Raw

    Brussels Sprouts, Raw

    1 pound

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    1-½ pound

  • Lemon Pepper Seasoning

    Lemon Pepper Seasoning

    1 teaspoon

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2 tablespoon

Recipe Steps

steps 5

45 min

  • 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 1

  • 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 2

  • Step 3

    Add 2 tbsp more oil to cast iron and place chicken in a pan.
    Step 3

  • 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 4

  • 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.
    Step 5

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Comments 5

  • GryphonGlobe

    GryphonGlobe a year ago

    Nice and easy. I added lemon juice as I put it in the oven

    • Lena

      Lena 3 years ago

      Loved it

      • Blondr1

        Blondr1 4 years ago

        I was really looking forward to enjoying this for dinner. We were SO DISAPPOINTED. Had no flavor and certainly did not live up to the other fabulous meals we have enjoyed on the ap. Definitely needs some advise from those that know how to enhance a recipe

        • RemarkableAvocado542738

          RemarkableAvocado542738 2 years ago

          Hi, I added granulated garlic and black pepper

      • Violet

        Violet 4 years ago

        This was one of the better recipies I have had since starting keto. Great flavor. I did add fresh lemon on top after it cooked.