Best Brussels Sprouts and Chicken
One-pan dinner made fast! Juicy chicken and crispy brussels sprouts tossed in a savory coconut aminos glaze. Gluten-free, low carb, and full of flavor.
Equipment
- Large skillet
- Cutting board and knife
- Measuring spoons
Ingredients
- - 2 lb boneless skinless chicken breasts, cubed
- - 1 lb brussels sprouts halved
- - 1½ tbsp olive or avocado oil
- - ½ cup coconut aminos
- - 1 tbsp rice vinegar
- - 1 tbsp minced garlic
- - ¼ tsp crushed red pepper flakes
- - Salt and pepper to taste
Instructions
- 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
Use thighs instead of breasts if preferred. Adjust red pepper flakes to taste. Meal-prep friendly and freezer safe.