Lemon and chicken are a classic pairing, and here we're doing a slight twist: Instead of just dousing or spritzing, you'll make a delicious crema with sour cream, chives, and lemon juice. Parmesan-roasted Brussels sprouts round out a meal that's a calorie-conscious, carb-conscious delight.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Halve lemon. Cut one half into wedges and juice the other half.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet. Toss with half the Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast until tender and well browned, 16-20 minutes.
Sprinkle cooked Brussels sprouts with remaining Parmesan.
While Brussels sprouts roast, cook chicken.
Cook the Chicken
Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 3-4 minutes.
Flip chicken, season with herbes de Provence, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
While chicken cooks, make crema.
Make the Crema
Combine sour cream, chives, 2 tsp. lemon juice, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with crema. Serve lemon wedges on the side. Bon appétit!