Grilled Chicken and Roasted Brussels Sprouts

Juicy, perfectly seasoned grilled chicken paired with crispy, caramelized roasted Brussels sprouts makes for a wholesome and flavorful meal.

This high-protein dish features tender chicken with a smoky char and Brussels sprouts roasted to golden perfection with garlic and herbs. Healthy, satisfying, and ready in under 45 minutes – ideal for weeknight dinners.

Why You’ll Love This recipe

You’ll love this Grilled Chicken and Roasted Brussels Sprouts because it delivers restaurant-quality flavor with minimal effort. The chicken is incredibly juicy with beautiful grill marks, while the Brussels sprouts become crispy on the outside and tender inside, tossed in a savory garlic-herb seasoning.

It’s a balanced, nutritious meal packed with protein and fiber that feels indulgent yet light. Perfect for family dinners, meal prep, or when you want something both healthy and deeply satisfying. The aroma of grilling chicken and roasting sprouts will make your kitchen feel warm and inviting.

Yield: 4 Serves

Grilled Chicken and Roasted Brussels Sprouts

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Juicy grilled chicken served with crispy garlic roasted Brussels sprouts – a healthy and delicious dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

For the Grilled Chicken:

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• 4 boneless, skinless chicken breasts (about 6 oz each)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon

For the Roasted Brussels Sprouts:

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• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• Zest of 1 lemon
• Fresh parsley for garnish

Instructions

1. Prep the chicken – Pat the chicken breasts dry with paper towels. In a bowl, mix olive oil, garlic powder, smoked paprika, Italian herbs, salt, pepper, and lemon juice. Coat the chicken generously and let it marinate for 10-15 minutes while you preheat.
2. Get the oven ready – Preheat your oven to 425°F (220°C) for the Brussels sprouts. This high heat is the secret to those irresistible crispy edges.
3. Prepare the sprouts – Trim the ends of the Brussels sprouts and halve them. In a large bowl, toss them with olive oil, minced garlic, salt, pepper, and red pepper flakes until every piece is beautifully coated.
4. Roast the Brussels sprouts – Spread the sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, tossing halfway through, until they’re golden brown and caramelized.
5. Preheat the grill – While sprouts are roasting, heat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking.
6. Grill the chicken – Place the marinated chicken on the hot grill. Cook for 6-7 minutes per side until you get nice char marks and the internal temperature reaches 165°F.
7. Add brightness – Once the Brussels sprouts are done, remove from oven and immediately toss with fresh lemon zest for a burst of fresh flavor.
8. Rest the chicken – Remove chicken from the grill and let it rest on a plate for 5 minutes. This step keeps all those delicious juices locked inside.
9. Slice beautifully – Slice the rested chicken against the grain into elegant strips for easy serving and maximum tenderness.
10. Plate and serve – Arrange the sliced grilled chicken alongside a generous portion of roasted Brussels sprouts. Garnish with fresh chopped parsley and an extra squeeze of lemon. Enjoy this wholesome, flavor-packed meal!

Notes

This recipe is naturally gluten-free and low-carb. Pair it with quinoa or a simple green salad for a complete plate. Leftovers make excellent meal-prep lunches.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 426Total Fat 26gSaturated Fat 4gUnsaturated Fat 22gCholesterol 101mgSodium 1195mgCarbohydrates 9gFiber 3gSugar 1gProtein 39g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Pat the chicken dry before seasoning for better browning. Let the chicken rest after grilling to keep it juicy. Trim and halve Brussels sprouts evenly for uniform cooking.

Roast them at high heat for maximum crispiness. Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally. Toss sprouts halfway through roasting for even caramelization.

Ingredients Notes

Boneless, skinless chicken breasts or thighs work great – thighs stay juicier while breasts are leaner. Fresh Brussels sprouts give the best texture and flavor when roasted.

Olive oil helps everything crisp up beautifully and carry the seasonings. Garlic, paprika, and Italian herbs create a savory, aromatic profile. Fresh lemon juice and zest brighten the dish and cut through the richness.

Variations and Substitutions

Make it spicy by adding chili flakes or cayenne to the seasoning. For a sweeter touch, toss Brussels sprouts with a drizzle of balsamic glaze or honey near the end of roasting. Swap chicken for salmon or tofu for a different protein.

Add bacon bits or pancetta to the sprouts for extra savoriness. Try different seasonings like lemon pepper, Cajun, or Mediterranean blends. Add roasted potatoes or carrots alongside the sprouts for a complete sheet pan meal.

Storage Options

Store leftover chicken and Brussels sprouts in airtight containers in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer to restore crispiness. The chicken can be frozen for up to 2 months. For best results, store chicken and sprouts separately.

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