Lemon Chicken with Buffalo Brussels Sprouts + Yogurt Sauce

Active Time: 15 minutes

Total Time: 20 minutes

Why we love it:

If you’re a wings fan, this dish is for you! Buffalo brussels might even be better than wings. Unlike many of our dishes, there’s no grain or starch side here so if you think you’ll miss that, plan to serve with steamed rice, quinoa, or our favorite, a side of crusty baguette. The bread is perfect for scooping up the sauces! If you’re looking for an awesome, unexpected appetizer - try making these sprouts and the buffalo sauce then skewering a few of them and serve with the yogurt sauce for dipping!

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Ingredients

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)

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES
2. CHICKEN

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).
3. BRUSSELS

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.
5. SERVING

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.

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Substitutions

PALEO:

omit dairy and double up on chicken, otherwise, this one’s for you!
DAIRY FREE:

use coconut oil instead of butter for the hot sauce and use non-dairy yogurt for the yogurt sauce, or omit that part
MAYO:

you can omit but it gives the sauce body
SRIRACHA:

use your favorite hot sauce
BRUSSELS SPROUT:

This dish is amazing with cauliflower too. Use all or go half and half with brussels too.
BLUE CHEESE:

only use if you love it or have it around, no need to buy it specifically for this
FOR SERVING:

serve over rice or quinoa if desired or with a side of crusty bread