So it’s officially mid-week and I know for me, this is when things can start getting a little wobbly. I’m not as well rested as I was at the beginning of the week, and the upcoming weekend is still just a speck in the distance. This is the time that I like to have a super easy meal on the menu. I LOVE making new elaborate meals on the weekend, ones that take hours to prep, marinate, slow roast, etc, but mid-week I want something eeeaaassssyyyy. I know sometimes when we get tired or over busy it seems easiest to just grab something frozen from the grocery store throw it in the oven and call it dinner. With this “Simple Chicken Dinner” I hope to have you skip the frozen aisle and still have an easy no-brainer dinner on the table in no time. One that’s pretty healthy too! And guess what, it only has 10 ingredients….and that’s INCLUDING salt, pepper, and cooking oil! Do those really count as ingredients though??? Anyway, this is definitely a “no frills” meal, but it’s one that I make time and time again and always feel good about.
So let’s start with the chicken, we are doing lemon chicken here folks. Super easy and crowd pleasing. This recipe can be made bigger or smaller depending on your families needs, tonight I made 4 chicken breast so there would be leftovers for salad lunches the next day. As a side we are bringing in roasted Brussels sprouts, and then rounding it out with a simple romaine and tomato salad. There’s a couple things that help keep this recipe from being super boring and bland though, so here are some tips! You’ll need two lemon slices per breast and I highly suggest using olive oil as your oil of choice with this one. I’ve tried it with a few different oils, and olive oil definitely gives the finished product the best flavor. You also want to make sure and be generous with the salt and pepper on the chicken. Since we are only using a few ingredients, we want to make sure the meat is well seasoned. There will be some yummy lemony pan juices left in the cooking dish once the chicken is done cooking, don’t let it go to waste! When plating, slice the chicken breast and drizzle each once with some juice, it will act like a delicious thin gravy. And finally with the Brussels sprouts, use BUTTER! Again we are only using a few ingredients here and butter taste GOOD!
Simple Chicken Dinner
This is pretty much a “no recipe” recipe, but here we go!!
For the chicken:
- Chicken Breast (however many needed, this can be made for 1 or 20!)
- Lemon slices , two per chicken breast
- Olive Oil
- Salt & Pepper
For the Brussels Sprouts:
- 1lb Brussels sprouts, each sprout cut in half
- 2+ Tablespoons butter cut into little cubes
- Salt & Pepper
For the salad:
- 1 head romaine lettuce, chopped
- 2 tomatoes of choice (I used Roma) diced
- Your favorite dressing
Preheat your oven to 425. Place chicken breast in glass baking dish and drizzle with olive oil, flipping the meat to make sure both sides are lightly covered. Generously season both sides with salt and pepper. Top each breast with two slices of lemon. Cover pan with aluminum foil.
Cut each Brussels sprout in half and place cut side down onto a baking sheet. Top with cubed butter and season with salt and pepper.
Place the chicken and Brussels sprouts side by side into the preheated oven and cook for 23 – 26 mins until chicken is cooked through and the Brussels sprouts have started to caramelize.
There will be some yummy lemony pan juices left in the chicken’s cooking dish, don’t let it go to waste! When plating ,slice the chicken breast and drizzle each once with some juice, it will act like a delicious thin gravy. Plate up the sprouts and salad and you’re set, ENJOY and relax!
I hope this simple dinner makes your mid week a bit easier and a little bit brighter! As always please leave any questions or thoughts in the comments below!