French Rosemary-Lemon Chicken Breasts
with Charred Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Rosemary and lemon are power players. To create a compelling yet carb-savvy evening meal, you want both on your team. Taste what the evergreen herb, citrus juice and cream do for seared chicken. Pull crinkly roasted Brussels sprouts out of the oven just in time to meet their maker.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 3 Garlic cloves
- 400g Brussels sprouts
- 4g Rosemary
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard • Sulphites
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
16 g
Sodium
660 mg
Total Carb
30 g
Sugars
7 g
Protein
48 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- Pick the rosemary leaves off the stems; roughly chop the leaves.
- Grate the garlic.
- Halve the lemon; juice ½ and quarter the remaining ½.
Roast the Brussels sprouts
- On a lined sheet pan, toss the Brussels sprouts with a generous drizzle of oil, ⅓ of the spices and S&P.
- Arrange, cut-sides down, and roast, 12 to 14 min., until golden brown and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. on one side, until partially cooked.
- Flip and add ⅓ of the rosemary. Cook, partially covered, 6 to 8 min., until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium.
- Add the garlic and remaining rosemary. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream, lemon juice (start with ½) and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 1 to 2 min., until slightly thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the Brussels sprouts and chicken between your plates.
- Spoon the sauce over the chicken.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
