Rosemary Lemon Chicken with Balsamic Brussels and Sweet Potato Fries

Look at that color! I know, gorgeous. Is it possible to be attracted to food? I think so. This balanced dinner idea is so perfectly filling and satisfying, and makes great leftovers to bring for lunch! It’s much easier and quicker than it looks. I know, I know, but trust me.

In my grocery haul at Trader Joe’s I like to really fill up my cart because when you make breakfast, lunch, and dinner, you need the fuel! I also freeze a good amount of the proteins, and like to buy some produce that can last in the fridge for the following week-like these brussels sprouts and sweet potatoes.

Back to the dish, I saw rosemary at TJs and knew what I needed to do! I grabbed lemon and garlic to go with the chicken, and the dish was born. The sweet potato fries may be my favorite part, flavored with the same fragrant rosemary found in the juicy lemon chicken. The other side dish is charred brussel sprouts, always a crowd pleaser, taken to the next level and balancing the rosemary with some balsamic.

Let’s dive in, shall we?

Ingredients

  • 2 thin & smaller or 1 large sweet potato
  • Package halved brussel sprouts
  • 2 chicken breasts (prefer organic, keep mine in freezer until need)
  • Garlic clove, 1/2, minced
  • Lemon, 1/2
  • Rosemary, de-stemmed and chopped
  • Balsamic, no sugar added

Instructions

  1. Pre-heat oven to 425º and place 1 medium or large pan on low heat with about 1 tablespoon olive oil. Halve sweet potato(es) lengthwise, then lay flat and cut lengthwise into about 1/2-inch thick wedges. (I only needed one large sweet potato to cover the baking sheet, but both small.)
  2. Place into medium bowl, and coat with 1-2 tablespoons olive oil, de-stemmed and chopped rosemary, salt and pepper. Once evenly coated, spread into single layer on foil-lined baking sheet. It’s helpful for flipping if they face the same direction! Bake 10 minutes, flip, and then another 10-15 until fork tender.
  3. While the sweet potato fries bake, turn up your pan to medium heat and cook the package of halved brussel sprouts with salt and pepper, making sure ends are discarded. You need less olive oil than you think, because you want that char- if you have a cast iron pan, even better. Drizzle with some balsamic. After a few minutes, turn the brussels to make sure all insides face the pan. Cook about 10 minutes, until softened. Toss with a little more balsamic if desired.
  4. As the brussels cook, cover a medium pan with about 1 tablespoon olive oil over medium-high heat. Coat the chicken breasts in the same bowl used for the sweet potatoes with the minced garlic, about 1 tablespoon rosemary, salt, pepper, and the juice of 1/2 a lemon, careful to not add any unwanted seeds. Add chicken to the pan skin side down with any leftover flavoring from the bowl, and sear for about 3-4 minutes with a lemon slice atop each. Flip, and sear the other side for about 2-3 minutes, depending on size of the chicken. Take the pan off heat, and place to the side.
  5. Once sweet potato fries are fork tender, take out of the oven and put aside to rest. If there’s enough room in your oven and they need a few more minutes, you can keep in them with the chicken. Lower heat to 400º and place chicken in the oven if the pan is oven-safe, otherwise transfer to a tray (I used the one previously for the sweet potato fries). Roast 5-7 minutes, or until chicken cooked. Watch it so that it does not over cook. Nothing worse than dry chicken.
  6. Top sweet potatoes fries with a little salt and once the chicken is done, plate your dish.
  7. Enjoy!

xoxo

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