Lemon brings bright, crisp flavor to this healthy dinner for two.
Lemony Chicken with Brussels Sprouts & Leeks
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Ingredients
- 2 cups brussels sprouts, trimmed and halved
- 2 cups sliced leek
- 3 cloves garlic, chopped
- 3 tablespoons fresh lemon juice
- 1 tablespoon plus ½ teaspoon olive oil, divided
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 4 bone-in, skinless chicken thighs (approximately 1½ pounds), fat trimmed
- 1 lemon sliced
Instructions
- Preheat oven to 350˚. In a medium bowl toss brussels sprouts, leek and garlic with lemon juice, 1 tablespoon olive oil, salt and pepper. Spread vegetables in an even layer in a medium baking dish.
- Place chicken thighs over vegetables. Brush chicken with remaining ½ teaspoon olive oil, and season with salt and pepper. Top with lemon slices. Bake uncovered for 1 hour, or until the chicken is golden brown and measures 165˚ on a meat thermometer inserted in deepest part of thigh (not touching a bone).
Recipe Notes
Nutrition Facts
Lemony Chicken with Brussels Sprouts & Leeks
Amount Per Serving
Calories 22353
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 3g
15%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 114mg
38%
Sodium 739mg
31%
Total Carbohydrates 25g
8%
Dietary Fiber 5g
20%
Sugars 7g
Protein 32g
64%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (2 chicken thighs and 2 cups vegetables): 353 cal, 14g fat (8g mono, 3g poly, 3g sat), 114mg chol, 739mg sodium, 25g carb (5g fiber, 7g sugars), 32g protein
