Roasted Chicken & Brussels Sprouts over Bibb Lettuce + Meyer Lemon Vinaigrette

(Yes, that’s a glittery shoe on the table behind this salad…it’s a memory of Mardi Gras past!)

Two things I love about winter cooking – roasting vegetables and winter citrus, especially meyer lemons. This salad combines those loves.


Meyer lemons are so delicious! They’re juicier than regular lemons with a lovely rosemary + thyme flavor minus the acidity of a regular lemon. It makes a killer vinaigrette.

Bonus – this is a pretty lazy salad. Throw two sheet pans in the oven to roast the chicken and brussels sprouts, whisk a vinaigrette, and assemble. It’s important to use “good” bibb lettuce – the fresher, the better. I like to buy the hydroponic kind that are usually sold as “living lettuce.” If you were feeling particularly lazy, you *could* probably use a roast chicken from the grocery store – just be sure to remove the skin to help reduce the fat/cholesterol.

Hope you enjoy!


Roasted Chicken & Brussels Sprouts over Bibb Lettuce

serves 2



  • 1/2 lb boneless, skinless chicken breast (I used two small breasts)
  • 1/2 lb brussels sprouts, halved and trimmed
  • 1 head of bibb lettuce, roughly chopped
  • olive oil
  • salt + pepper
  • 1/4 cup meyer lemon juice
  • 1/3 cup olive oil
  • salt + pepper
  • 1 teaspoon dijon mustard
  • 1 small shallot, minced


  1. Preheat the oven to 375 degrees. Dry the chicken breast with a paper towel  and season with a little salt and lots of black pepper, and/or your favorite herb blend. Drizzle about 1-2 tablespoons olive oil over the chicken breasts and coat them on both sides. Cook the chicken for about 30 minutes or until it reaches 165 degrees. In another sheet pan, toss the brussels sprouts with enough olive oil to coat (about a tablespoon) and season with a litle salt and lots of pepper. Add the brussels sprouts on the top rack in the oven about half way through the chicken’s cook time. Toss the brussels sprouts occasionally, cooking about 15 minutes or until roasted with some nice color.

2. While the chicken and sprouts are roasting, whisk together the meyer lemon juice, olive oil, shallot, dijon mustard. Season to taste with salt and lots of freshly cracked pepper.

3. In a large bowl, toss the bibb lettuce with about  1/2 to 2/3 of the vinaigrette or until coated to your liking. Divide the dressed lettuce between two plates.

4. After the chicken has rested for a few minutes, slice the chicken breasts. Divide the chicken and brussels sprouts on top of the dressed lettuce. Drizzle a little more vinaigrette if you like.




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