Description
Zesty lemon-herb chicken served over creamy Alfredo pasta, topped with spicy feta and crispy Brussels sprouts Parmesan wedges for a flavorful, balanced meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon (zested and juiced)
- 12 oz fettuccine or linguine pasta
- 2 cups Alfredo sauce
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon red chili flakes
- 1 lb Brussels sprouts, halved
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with 1 tablespoon olive oil, salt, pepper, and half the Parmesan. Spread on a baking sheet and roast for 20–25 minutes until crispy and golden.
- Season chicken breasts with oregano, thyme, lemon zest, salt, and pepper.
- Heat remaining olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–7 minutes per side. Slice thinly.
- Cook pasta according to package instructions until al dente. Drain and toss with Alfredo sauce and lemon juice.
- Stir red chili flakes into crumbled feta cheese to make the spicy feta topping.
- Serve pasta topped with sliced chicken, spicy feta, and roasted Brussels-Parmesan wedges.
- Garnish with fresh parsley before serving.
Notes
- Adjust chili flakes for desired spiciness.
- Use fresh lemon juice and zest for the best flavor.
- Can substitute feta with goat cheese for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg