Lemon Chicken with Buffalo Brussels Sprouts + Yogurt Sauce
Why we love it:
- 1 pound Chicken Breast (boneless skinless or skin on)
- 1⁄2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (divided)
- 1 Lemon (zested and juiced)
- 1 pound Brussels Sprouts
- 1 teaspoon Extra Virgin Olive Oil
- 4 Tablespoons Unsalted Butter
- 5 Tablespoons Sriracha
- 1 Tablespoon Soy Sauce
- 1 teaspoon Honey
- 1⁄2 cup Plain Greek Yogurt
- 1 Tablespoon Mayonnaise (optional but recommended)
- 3 ounces Blue Cheese (optional)
1. PREHEAT THE OVEN TO 425 DEGREES
Place the chicken breast on a lined baking sheet. Sprinkle each with the garlic powder and half of the total salt.
In a small bowl, zest then juice the lemon. Evenly pour all but 1 teaspoon of this over the chicken and gently rub each piece to coat. (Reserve the 1 teaspoon for the yogurt).
Place chicken into the oven and roast for about 15 minutes (or longer if you have very large chicken breasts - cook them until they’re cooked through. Just opaque in the center).
Trim the ends off of the brussels sprouts as needed, then cut in half.
Toss them on a baking sheet with the olive oil and remaining salt. Make sure to include all of the leaves that fell off too - they’re the best part! Place in the oven and roast for about 8 minutes or until they’re tender but not soggy and the leaves and edges are nice and crispy.
4. BUFFALO + YOGURT
While the chicken and brussels are roasting, make the sauces.
In a small pot over medium heat, melt all of the butter. When it starts bubbling, turn off the heat and whisk in the sriracha, soy sauce, and honey all at once. Whisk well to combine and emulsify into a smooth sauce. Set aside.
In a bowl, whisk together the yogurt, the reserved teaspoon of lemon, and mayo together. If using, whisk in the blue cheese as well.
When the brussels are done, toss in the pan with the buffalo sauce to taste. Slice the chicken breast and serve over a bed of the brussels. Garnish with a scoop of yogurt sauce. If desired, serve with a side of sliced carrots or bread for scooping up the sauces.