Spicy Lemon Chicken with Brussels Sprouts

Gluten Free
Dairy Free
Health score
47%
Spicy Lemon Chicken with Brussels Sprouts
25 min.
4
377kcal

Suggestions


Are you looking for a quick and delicious meal that packs a punch of flavor? Look no further than this Spicy Lemon Chicken with Brussels Sprouts! Perfectly gluten-free and dairy-free, this dish is not only healthy but also incredibly satisfying. In just 25 minutes, you can whip up a vibrant and zesty dinner that will impress your family and friends.

The star of this recipe is the tender chicken, marinated in zesty lemon-pepper seasoning, which brings a delightful kick to every bite. Paired with the earthy, slightly sweet flavor of Brussels sprouts, this dish creates a perfect balance of taste and texture. The addition of fresh green onions adds a pop of color and a mild onion flavor that elevates the dish even further.

Served over a bed of hot, fluffy rice, this meal is not only filling but also visually appealing. The bright lemon wedges on the side add a refreshing touch, making it an ideal choice for lunch or dinner. Whether you're cooking for yourself or entertaining guests, this Spicy Lemon Chicken with Brussels Sprouts is sure to become a favorite in your recipe repertoire. Get ready to enjoy a delightful culinary experience that’s both quick and nutritious!

Ingredients

  • 19 oz brussels sprouts frozen
  • teaspoon vegetable oil 
  •  chicken breast boneless skinless cut into 2x1/2-inch strips ( 1 cup)
  • teaspoons lemon pepper 
  • tablespoons juice of lemon 
  • 0.3 cup spring onion chopped (4 medium)
  • cups rice hot cooked
  • serving lemon wedges 

Equipment

  • frying pan

Directions

  1. Cook frozen Brussels sprouts as directed on bag, using minimum cook time.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat until hot.
  3. Add chicken; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes, stirring constantly, until chicken is no longer pink.
  4. Reduce heat to low; stir in cooked Brussels sprouts, lemon juice and green onions. Cook and stir about 2 minutes or until hot.
  5. Serve over hot cooked rice.
  6. Garnish with lemon wedges.

Nutrition Facts

Calories377kcal
Protein28.46%
Fat10.03%
Carbs61.51%

Properties

Glycemic Index
57.63
Glycemic Load
50.27
Inflammation Score
-9
Nutrition Score
30.535217194454%

Flavonoids

Eriodictyol
0.6mg
Hesperetin
1.7mg
Naringenin
4.59mg
Luteolin
0.45mg
Kaempferol
1.24mg
Quercetin
3.3mg

Nutrients percent of daily need

Calories:376.92kcal
18.85%
Fat:4.24g
6.52%
Saturated Fat:0.88g
5.49%
Carbohydrates:58.46g
19.49%
Net Carbohydrates:52.25g
19%
Sugar:3.48g
3.87%
Cholesterol:54.24mg
18.08%
Sodium:134.87mg
5.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.05g
54.11%
Vitamin K:255.16µg
243.01%
Vitamin C:121.14mg
146.84%
Manganese:1.35mg
67.56%
Selenium:41.22µg
58.89%
Vitamin B6:1.09mg
54.44%
Vitamin B3:10.53mg
52.65%
Phosphorus:343.66mg
34.37%
Potassium:935.18mg
26.72%
Fiber:6.21g
24.82%
Folate:96.72µg
24.18%
Vitamin B5:2.27mg
22.74%
Vitamin A:1109.28IU
22.19%
Magnesium:75.62mg
18.91%
Vitamin B1:0.28mg
18.69%
Iron:2.72mg
15.08%
Vitamin B2:0.23mg
13.82%
Zinc:1.87mg
12.49%
Copper:0.25mg
12.33%
Vitamin E:1.56mg
10.42%
Calcium:86.26mg
8.63%
Vitamin B12:0.17µg
2.82%