Spicy Lemon Chicken with Brussels Sprouts
Spicy Lemon Chicken with Brussels Sprouts is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains about 27g of protein, 4g of fat, and a total of 376 calories. For $1.97 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It works well as an affordable beverage. A mixture of vegetable oil, cooked rice, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Betty Crocker has 17 fans. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a super spoonacular score of 92%. Similar recipes are Spicy Asian Chicken With Brussels Sprouts, One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts, and Spicy Brussels Sprouts and Carrots.
Servings: 4
Preparation duration: 25 minutes
Ingredients:
1 bag (19 oz) Green Giant® Valley Fresh Steamers® Value Size frozen baby Brussels sprouts & butter sauce
4 cups hot cooked rice
1/4 cup chopped green onions (4 medium)
3 tablespoons lemon juice
2 teaspoons lemon-pepper seasoning
3 boneless skinless chicken breasts, cut into 2x1/2-inch strips (about 1 cup)
1 teaspoon vegetable oil
Equipment:
frying pan
Cooking instruction summary:
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. Add chicken; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes, stirring constantly, until chicken is no longer pink. 3 Reduce heat to low; stir in cooked Brussels sprouts, lemon juice and green onions. Cook and stir about 2 minutes or until hot. Serve over hot cooked rice. Garnish with lemon wedges.
Step by step:
1. 1
2. Cook frozen Brussels sprouts as directed on bag, using minimum cook time.
3. 2
4. In 10-inch nonstick skillet, heat oil over medium-high heat until hot.
5. Add chicken; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes, stirring constantly, until chicken is no longer pink.
6. 3
7. Reduce heat to low; stir in cooked Brussels sprouts, lemon juice and green onions. Cook and stir about 2 minutes or until hot.
8. Serve over hot cooked rice.
9. Garnish with lemon wedges.
Nutrition Information:
covered percent of daily need
