Halve sprouts evenly
Similarly sized halves cook more evenly. Divide very large sprouts further and check tenderness before serving.
European Recipe
Chicken and Brussels sprout skillet with lemon rice
Brussels sprouts brown in the pan before cooking covered until tender. Chicken is added in stages while rice cooks separately.
Total time
45 min
Calories
440 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Brussels sprouts and chicken with fresh rice
Halved sprouts go with thin chicken strips and a little pan juice. Separately cooked rice is mixed with lemon juice only at the end. Cooking in stages accounts for the different cooking times. The quantities make three main meals.
Dinner
Meat
Autumn Recipes
Rice
Recipe
Chicken and Brussels sprout skillet with lemon rice
Browned chicken strips and gently steamed Brussels sprouts are served with fluffy lemon rice.
Ingredients
3 servings
Method
-
1
Cut ingredients
Wash sprouts, trim stalk ends lightly and halve. Chop onion and garlic. Cut chicken into thin strips on a separate board; then clean hands, board and knife.
-
2
Cook rice
Bring rice to a boil with 300 ml water and one third of the salt. Cook covered over low heat for 12 minutes, remove from heat and rest for 5 minutes. Follow package instructions for another rice variety.
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3
Brown chicken
Meanwhile heat half the oil in a large nonstick skillet. Brown chicken over medium-high heat for about 4 minutes, turning, then transfer to a plate. It will finish cooking later.
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4
Steam sprouts
Add remaining oil to the same skillet. Fry onion and sprouts over medium heat for 5 minutes, briefly adding garlic. Add remaining 150 ml water and salt. Cook covered over low heat for about 8 minutes until sprouts are tender with a little bite.
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5
Finish and serve
Add chicken with released juices and pepper and simmer gently for about 5 minutes. The meat centre must reach at least 70 °C for 2 minutes; check with a thermometer if unsure and cook longer. Mix lemon juice into rice and serve immediately hot with the skillet mixture.
Kitchen know-how
Tips for Chicken and Brussels sprout skillet with lemon rice
Season rice separately
Lemon juice is mixed into finished rice only. This keeps the acidity with the side dish.
Variations
How to adapt this recipe
Replace chicken with the same raw weight of turkey breast and cook thoroughly. Check thickness and cooking time; nutritional values change.
Replace white rice with the same dry weight of brown rice. Allow for much longer cooking and water requirements according to the package; nutritional values change.
Nutrition per serving
440kcal
43.8 gCarbohydrates
39.0 gProtein
9.7 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chicken and Brussels sprout skillet with lemon rice
No. The trimmed halves are browned and then cooked covered with a little water. Very large pieces take longer and should be checked for tenderness before the last stage.
Brussels sprouts take longer than thin chicken strips. Removing the meat temporarily limits continued frying before it is fully cooked at the end.
Yes, but this changes the method and liquid quantity. Cook fully according to the package and check tenderness; the basic version is calculated for fresh halved sprouts.
Time is only a guide. The meat centre must reach at least 70 °C for 2 minutes. A suitable kitchen thermometer is more reliable than colour alone.
Keep cooking