The chicken in this recipe gets its potent lemon flavor from a marinade of lemon peel and lemon juice. The Brussels sprouts are steamed first and then grilled on skewers with cherry tomatoes along with the chicken.
Nutrition per serving may change if servings are adjusted.
2 teaspoons finely shredded lemon peel
¾ cup lemon juice
1 tablespoon olive oil
4 cloves garlic, minced
½ to 1 teaspoon crushed red pepper
¼ teaspoon salt
4 4- to 5-ounce skinless, boneless chicken breast halves
1 pound Brussels sprouts, trimmed
20 cherry tomatoes
For marinade, in a small bowl whisk together the lemon peel, lemon juice, olive oil, garlic, crushed red pepper and salt. Reserve ¼ cup of the marinade. Place chicken breasts in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 30 minutes, turning bag once.
Meanwhile, place Brussels sprouts in a steamer basket. Place basket in a Dutch oven over 1 inch of boiling water. Steam, covered, for 10 to 12 minutes or until tender. Immediately transfer Brussels sprouts to ice water to cool. Drain well.
Drain chicken, discarding marinade. Thread Brussels sprouts and tomatoes on four 12-inch skewers. Brush skewers with some of the reserved ¼ cup marinade.
For a charcoal grill, place chicken on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. Grill the vegetable skewers for 10 to 12 minutes or until Brussels sprouts are brown, turning skewers occasionally and brushing with reserved marinade once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and vegetable skewers on grill rack over heat. Cover and grill as directed.) Serve chicken with vegetable skewers.