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 ready to elevate your weeknight dinner with a burst of flavor? Look no further than this Spicy Lemon Chicken with Brussels Sprouts! This delightful dish is not only gluten-free and dairy-free, but it also comes together in just 25 minutes, making it the perfect choice for busy evenings. With a tantalizing combination of zesty lemon and savory chicken, this recipe is sure to please the whole family.

The star of the show, tender chicken strips, are seasoned with lemon-pepper seasoning, bringing a delightful kick to each bite. Paired with vibrant Brussels sprouts, which are cooked to perfection, this meal is as nutritious as it is delicious. The addition of fresh green onions and a splash of lemon juice adds a refreshing brightness that will awaken your taste buds.

Served over a bed of fluffy rice, this dish is not only satisfying but also visually appealing, making it a great option for both lunch and dinner. Whether you're looking to impress guests or simply enjoy a comforting meal at home, Spicy Lemon Chicken with Brussels Sprouts is a fantastic choice. So grab your frying pan and get ready to whip up a dish that’s bursting with flavor and goodness!

Ingredients

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

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
Protein28.45%
Fat10.03%
Carbs61.52%

Properties

Glycemic Index
57.63
Glycemic Load
50.28
Inflammation Score
-9
Nutrition Score
30.548695763816%

Flavonoids

Eriodictyol
0.76mg
Hesperetin
1.91mg
Naringenin
4.59mg
Luteolin
0.46mg
Kaempferol
1.24mg
Myricetin
0.01mg
Quercetin
3.31mg

Nutrients percent of daily need

Calories:377.14kcal
18.86%
Fat:4.24g
6.52%
Saturated Fat:0.88g
5.49%
Carbohydrates:58.53g
19.51%
Net Carbohydrates:52.3g
19.02%
Sugar:3.5g
3.89%
Cholesterol:54.24mg
18.08%
Sodium:134.89mg
5.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.06g
54.13%
Vitamin K:255.16µg
243.01%
Vitamin C:121.54mg
147.32%
Manganese:1.35mg
67.57%
Selenium:41.23µg
58.89%
Vitamin B6:1.09mg
54.47%
Vitamin B3:10.53mg
52.65%
Phosphorus:343.78mg
34.38%
Potassium:936.21mg
26.75%
Fiber:6.23g
24.91%
Folate:96.8µg
24.2%
Vitamin B5:2.28mg
22.75%
Vitamin A:1109.44IU
22.19%
Magnesium:75.68mg
18.92%
Vitamin B1:0.28mg
18.71%
Iron:2.72mg
15.11%
Vitamin B2:0.24mg
13.83%
Zinc:1.87mg
12.49%
Copper:0.25mg
12.34%
Vitamin E:1.56mg
10.43%
Calcium:86.46mg
8.65%
Vitamin B12:0.17µg
2.82%