Unfried Chicken With Roasted Brussels Sprouts Recipe Epicuriouscom
UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS
Provided by Art Smith
Categories Chicken Bake Dinner Healthy Brussels Sprout Breadcrumbs
Yield Serves 4
Number Of Ingredients 17
Steps:
- Method
- To prepare the chicken: Preheat the oven to 400°F.
- In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
- In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
- Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
- Bake the chicken for 20 to 25 minutes or until just cooked through.
- Assembly
- Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
- To prepare the brussels sprouts: Preheat the oven to 400°F.
- Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.
EASY ROASTED BRUSSELS SPROUTS
Love the sweetness that comes out by roasting the Brussels sprouts. They go great with just about any main course dish!
Provided by Nourishing Greens
Categories Roasted Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove and discard the hard stems from the Brussels sprouts. Halve the sprouts and place on a baking sheet. Drizzle with olive oil and mix until coated. Season with salt.
- Roast in the preheated oven until soft, 15 to 20 minutes.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 10.2 g, Fat 10.5 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 28.4 mg, Sugar 2.5 g
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- Preheat the oven to 400 degrees F In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours. In a gallon-size plastic bag, combine the breadcrumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed. Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the breadcrumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes. Bake the chicken for 20 to 25 minutes or until just cooked through.
- Preheat the oven to 400 degrees F. Place Brussels Sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the Brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.
- Assembly Divide the chicken and Brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
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