Lemon Pepper Chicken & Maple Pecan Brussel Sprouts

Pairs Well With… a lemon infused vodka cocktail + your favorite date(s)

Valentine’s Day is just around the corner, and I’ve been noodling on what I’ll make for my special dinner.  This meal came about because I was bored with day old leftovers (already) and not ambitious enough bear Minneapolis’ twelve degree high for the day (if it even got that warm) to get groceries.  I decided to play Fridge Master, a game I like to play where I come up with as many great meal combinations as I can based on the minimal ingredients in my refrigerator or pantry.  So, today, I’ve landed on Lemon Peppered Chicken & Maple Pecan Brussel Spouts, a healthy, seasonal and 30-minute meal idea.

Warning: This meal will exceed expectations, especially if you make the vodka cocktails. I highly recommend extending an invite to friends today and planning for a Valentine’s Day dinner soiree.


  • 1 pound chicken
  • 1/2 c Progresso Lemon Pepper Panko Bread Crumbs
  • 1/3 c Egg substitute (or 1 egg if you’d prefer)

Chicken Ingr

Brussel Sprout Ingredients:

  • Cooking Spray
  • 1 bag Shaved Brussel Sprouts
  • 1/2 c pecan chips
  • 1/4 c maple syrup

Brussel Ingr


  1. Put your chicken on a plate and set up two dipping stations: one for eggs, one for breadcrumbs. (Note: any breadcrumbs will work. I love panko bread crumbs because they are thicker, crunchier and don’t get soggy)

Chicken Set up

2. Coat your chicken in egg, and then quickly into breadcrumbs

3. Spray baking sheet with baking spray and place chicken on sheet.  Preheat oven to 375 degrees.

Chicken precooked

Let’s begin working on the brussel sprouts!

  1. Lightly coat baking pan with cooking spray.  Toss pre-bagged shredded brussel sprouts and pecans together.  Spread evenly onto tray. Drizzle with half (1/8th cup) the maple syrup.

Brussels Precooked with pecan

2. Set timer for 15 minutes.  Place both chicken and sprouts in at the same time on seperate racks.  Note: I cooked the sprouts on bottom rack, chicken on the top.

3. After 15 minutes, flip chicken and toss the sprout mix.  Drizzle the remaining syrup.  You’ll notice the sprouts getting softer and picking up a slight char to them.

Brussels at halftime

4. Place both chicken and sprouts in the over for another 15 minutes, or until the sprouts are cooked to a consistency of your liking.

5. Plate and enjoy!  Your 30-minute Valentine’s meal is ready.

Add in idea: Toss reduced fat feta into your sprout side dish for a sweet and salty delight!

Plated 1

Plated 2


4 Responses to “Lemon Pepper Chicken & Maple Pecan Brussel Sprouts”

  1. Katie Turner

    This looks to die! a) looks so easy even I couldn’t screw it up 2) thanks for turning me onto the fact that lemon pepper panko crumbs exist and d) piggybacking off of 2….had no clue pre-sliced brussels sprouts in a bag existed either. My veggie world is about to expand. Pat, I’d like to buy a vowel!


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