Best brussels sprouts and chicken is your new go-to recipe for busy weeknights. It’s healthy, hearty, and comes together in under 30 minutes with just one pan. Juicy chicken breast and crispy brussels sprouts are tossed in a garlicky coconut aminos glaze that’s gluten-free, low carb, and loaded with flavor. It’s quick, it’s satisfying, and it checks every box for a wholesome dinner.
Table of Contents
Why You’ll Love This Brussels Sprouts and Chicken
- One-pan magic – Everything cooks together, which means fewer dishes and more flavor.
- Fast and simple – From prep to plate in about 25 minutes.
- Naturally gluten-free and paleo-friendly – Coconut aminos bring that savory umami without soy.
- Custom heat level – Add as little or as much red pepper as you like.
- Meal prep approved – Stores and reheats like a dream.
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb fresh brussels sprouts, halved
- 1½ tbsp olive oil or avocado oil
- ½ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp fresh minced garlic
- ¼ tsp crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Prep and preheat
Cut the chicken into bite-sized chunks and halve the brussels sprouts. Heat oil in a large skillet over medium-high. - Sauté chicken and brussels sprouts
Add both to the hot skillet. Season with salt and pepper. Sauté uncovered for 3–4 minutes until the chicken starts to brown and sprouts begin to caramelize. - Add the sauce
Stir in coconut aminos, vinegar, garlic, and red pepper flakes. Mix well, then reduce heat to medium and cover. Simmer for 5–6 minutes to cook through and tenderize. - Finish and serve
Turn off the heat and let it sit uncovered for 2 minutes to thicken the sauce slightly. Serve hot over rice, cauliflower rice, or enjoy as-is.
Recipe Details
Prep Time: 10–15 minutes
Cook Time: 10–15 minutes
Total Time: 20–30 minutes
Servings: 4
Difficulty: Easy
Nutrition Facts (Approx. per serving)
- Calories: ~300
- Protein: 35–38g
- Fat: 9–10g
- Carbohydrates: 8–10g
- Sodium: 450–550mg
Tips & Variations
- Use chicken thighs for extra tenderness and flavor.
- Swap brussels sprouts with broccoli, green beans, or snap peas if preferred.
- No coconut aminos? Use low-sodium soy sauce or tamari, but reduce added salt.
- Make it a meal with rice, sweet potatoes, or a cool cucumber salad on the side.
- Avoid overcrowding the pan for best browning—cook in batches if needed.
FAQs
Can I make this ahead?
Yes! It’s excellent for meal prep. Store in the fridge for up to 4 days or freeze for up to 3 months.
How do I reheat it?
Microwave with a splash of water or coconut aminos, or reheat in a skillet over medium heat.
Is it keto-friendly?
Yes! This low-carb dish fits well into a keto or paleo lifestyle.
Can I make it vegetarian?
Swap chicken for tofu or tempeh and adjust the cooking time as needed.
Best Brussels Sprouts and Chicken
Ingredients
Equipment
Method
- Heat oil in a skillet over medium-high heat.
- Add chicken and brussels sprouts. Season with salt and pepper.
- Sauté for 3–4 minutes, letting the chicken brown slightly.
- Add coconut aminos, vinegar, garlic, and red pepper flakes. Stir.
- Cover and simmer on medium heat for 5–6 minutes.
- Remove lid and let sit uncovered for 2 minutes.
- Serve hot with rice, veggies, or cauliflower rice.
Notes
Conclusion
This best brussels sprouts and chicken recipe is proof that a fast, flavorful dinner doesn’t need to be complicated. It’s everything you need in one pan—simple ingredients, big flavor, and wholesome satisfaction. Keep it in your weeknight rotation, and you’ll never wonder what to cook on a busy evening again.