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#LEMON GARLIC CHICKEN HOW TO#

Use skinless, boneless chicken tenderloins.Roast the Brussels sprouts with the cut sides down to provide for a beautiful roasted look. Make the sprouts look fresh and beautiful! Line the baking sheet with parchment paper to minimize the cleanup. When serving, top the chicken with chopped fresh parsley. Cook for another 2 minutes or more until the chicken is cooked through but not overcooked.Īdd Brussels sprouts and more butter. After the chicken is cooked for about 5 minutes, sprinkle the chicken with Italian seasoning, crushed red chili pepper flakes, add minced garlic, freshly squeezed lemon juice, and butter. Generously season the chicken tenderloins with smoked paprika, salt, and pepper.Ĭook chicken tenderloins in olive oil in a cast-iron skillet. Use skinless, boneless chicken tenderloins. Start by roasting Brussels sprouts in the preheated oven at 400 F for 20 minutes.

You can also use roasted asparagus, green beans, or broccoli. I made this with Brussels sprouts which I roasted (seasoned with olive oil, salt, and pepper) in the preheated oven at 400 F for 20 minutes. However, you can also use boneless, skinless chicken thighs or chicken breasts with equal success. I used skinless, boneless chicken tenderloins - they are, well, tender, and are already sliced the way I want them for this recipe. My other popular chicken recipe that is also low-carb and keto-friendly is chicken thighs with creamy bacon mushroom thyme sauce.

Then, both the cooked chicken and Brussels sprouts are combined together in a lemon garlic butter sauce seasoned with Italian seasoning and red pepper flakes.

Meanwhile, the Brussels sprouts are roasted in the oven until crispy.

First, the chicken is seasoned with paprika, salt, and pepper, and cooked in olive oil.

This recipe is low-carb, gluten-free, high in protein, and keto-friendly. This delicious recipe is packed with flavor and made with simple ingredients found in any pantry. The chicken is juicy and tender, and the sauce is pure comfort food! Freeze flat.Lemon Garlic Butter Chicken with Brussels Sprouts is an easy weeknight dinner that a whole family will love! Chicken and roasted Brussels sprouts are cooked in lemon butter sauce with lots of fresh garlic. I used wide mouth half gallon mason jar to hold the bag upright while I filled it with the chicken and other ingredients.Īfter sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Place all ingredients into a 1-gallon freezer bag.

4-6 chicken breasts (or 8 to 10 chicken tenders).

2 Tbsp lemon juice (or the juice of one whole lemon).

#LEMON GARLIC CHICKEN HOW TO#

Today I’ll be showing you how to make one of these dump chicken recipes that features two of my favorite flavors… garlic and lemon. There are all kinds of different varieties you can make and freeze for future dinners.

You may have heard of a thing called “dump cake”… you know, where you “dump” a couple of ingredients (usually a cake mix and a can of fruit) into a 9×13 pan and bake? Well, dump chicken is just as easy! Another great thing about dump cooking is you probably already have all the necessary ingredients right in your pantry! No trip to the grocery store necessary. It’s not uncommon to start to feel a bit bored with your family meals when you have a pretty standard meal rotation, so mixing things up by making.