Baked Lemon Sage Chicken with Roasted Brussels Sprouts

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The smell of sweet sage and fresh lemon permeates the kitchen. Perfectly roasted chicken sizzles in the oven. There is only one dish in the sink. Have I hooked you yet?! There’s nothing better than a quick delicious meal that has little clean-up. When I created this meal, I had exactly that in mind!

This recipe packs a lot of flavor, protein, and nutrients which is a key component in most of the meals I create. Chicken is usually the protein of choice but eating the same bland food can get old right?! Enter this recipe. I have a sweet spot of lemon chicken and seasoned with sage adds a new flavor I haven’t tried before. I must say, I love the combination! The roasted Brussels sprouts tie everything together. The only thing I enjoy more than roasted Brussels sprouts is roasted lemon Brussels sprouts!

This recipe makes two servings.

Baked Lemon Sage Chicken
Baked Lemon Sage Chicken
Baked Lemon Sage Chicken
Baked Lemon Sage Chicken
Baked Lemon Sage Chicken


  • 2 fresh chicken breasts
  • 2 tablespoons of lemon juice
  • 1 lemon sliced
  • 4 tablespoons of unsalted butter (or vegan option)
  • 1/2 cup of white wine
  • 2 cups of fresh Brussels sprouts
  • 3-4 sprigs of fresh sage
  • 1 tablespoon of Mrs. Dash Lemon Pepper
  • 2 cups brown rice


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Heat the 4 tablespoons of butter over medium low heat and add 2 sprigs of sage and the lemon sliced. Let simmer.
  3. Next add in your two tablespoons of lemon juice and 1/2 cup of white wine. Let it simmer for 3-4 minutes.
  4. While the sauce simmers, lightly toss your chicken and Brussels sprouts with olive oil and place them in a baking dish. Sprinkle with lemon pepper for a little extra flavor! (If you prefer a more mild lemon flavor, omit the lemon pepper.)
  5. Pull the leaves off of 1-2 sprigs of sage and sprinkle on top of the chicken and vegetables.
  6. Pour the lemon sage sauce over top the chicken into the baking dish.
  7. Place in the oven and cook 20-25 minutes. Every ten minutes, baste the chicken with the sauce.
  8. Serve over brown rice and garnish with lemon zest.

Enjoy! Leftover Brussels sprouts and chicken are delicious served the next over top a salad and topped with a vinaigrette.


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