Lemon and Dill Chicken with Brussels Sprouts

Published on January 9, 2013, by

Simple fare, but oh so tasty! This dish is a staple in my home!


  • 1 ½ pounds of chicken
  • 10 oz Brussels sprouts, halves
  • ½ cup chopped dill
  • ½ cup olive oil
  • ¼ cup fresh lemon juice

serves: 4-6

  • ¼ cup green onions, chopped
  • 3 tablespoon garlic
  • 2 tablespoon butter
  • sea salt & pepper

  1. In mixing bowl add olive oil, dill, onions, lemon juice, 2 tablespoon garlic, salt, and pepper. Marinate chicken and refrigerate in sauce for 1 hour or more.
  2. Grill chicken until done.
  3. In skillet saute garlic and butter, add Brussels sprouts, brown for 2 minutes, add ½ cup of water, cover and cook for 5 minutes. Remove cover and cook till tender and water is gone.

Serve over quinoa for moderate paleo.

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Home Recipe Lemon and Dill Chicken with Brussels Sprouts