Pesto Feta Chicken + Balsamic Lemon Brussels Sprouts
Full recipe + printable PDF!
Happy Monday!
I posted this Pesto Feta Chicken + Brussels on Instagram and Tik Tok, and had so many requests for the recipe! I thought Iād share the full recipe with you guys in case you need some dinner inspo for this week! š
This recipe will also be on next weeks Dinner Meal Plan here on Substack!
Printable PDF at the end of the recipe!
Watch the full video on Instagram
Pesto Feta Chicken + Balsamic Lemon Brussels Sprouts
Ingredients:
2-3 chicken breasts
2 eggs
1/2 tsp salt
1 tbsp Italian seasoning
1 1/2 cup breadcrumbs
Pesto
Crumbled feta cheese
Fresh Brussels sprouts
Olive oil
1 tps garlic powder
Drizzle of honey (~2 tbsp)
Juice of 1/2 lemon
Balsamic glaze
Instructions:
Slice chicken breasts horizontally to create thinner pieces.
Cover with parchment paper and flatten with meat mallet (or pan)
In a shallow bowl, add egg, salt and Italian seasoning and mix. Add breadcrumbs to another bowl or plate.
Coat each chicken cutlet in egg mixture, then breadcrumbs. Set aside.
Wash brussels sprouts, then cut into halves, or quarters if they are large. Add to a sheet pan - flat side down.
Coat sprouts in olive oil, garlic powder, honey and lemon. Mix until evenly coated. You can top with a little bit of salt if youād like! Bake at 400 for 20-25 minutes.
Heat a large cast iron or skillet to medium high heat and coat the bottom with 1/4 inch olive or avocado oil.
Add chicken cutlets and cook for 5-6 minutes on each side until crispy.
When chicken cutlets are done, remove from heat and top with pesto and feta cheese. Place the pan in the oven with the brussels sprouts (if theyāre not done) for about 6 minutes or until the feta cheese starts to brown slightly.
Plate and top everything with a balsamic glaze and lemon wedge. Enjoy!š
