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Creamy Chicken Brussels Sprouts & Bacon!!!!

Roasted chicken and brussels sprouts are tossed with crispy bacon and baked in a creamy dairy-free sauce for a super comforting, delicious and filling Whole30, paleo, and low carb meal…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 45 minutes  ]

Remaining Ingredients

  • 1 lb boneless skinless Chicken breasts About 2 breasts
  • 1 1/4 lbs brussels sprouts cut into halves or quarters depending on the side
  • 3 Tbsp avocado oil or olive oil divided
  • Sea salt and pepper
  • 8 slices nitrate free bacon


  • 3 Tbsp organic ghee or refined coconut oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 Tbsp tapioca flour or arrowroot starch
  • 1 1/2 cups chicken bone broth
  • 1/2 cup full fat coconut milk
  • 1/2 Tbsp brown mustard
  • 1 1/2 Tbsp nutritional yeast optional
  • 1/4 sea salt or to taste
  • 1/8 tsp black pepper or to taste
  • 1 tsp fresh minced sage leaves
  • 1 tbsp fresh minced rosemary

Preparation Method

  1. Preheat your oven to 425 degrees.
  2.  Place chicken on a baking sheet and coat chicken with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper.  
  3. On a separate baking sheet lined with parchment paper, arrange brussels sprouts and coat with 1 1/2 Tbsp avocado oil plus salt and pepper.   
  4. Once done, lower the oven temp to 400 degrees.
  5. Roast chicken and brussels sprouts for 20-25 minutes or until brussels sprouts are browning and fork tender and chicken is cooked through.
  6. Midway through, flip the chicken and stir sprouts for even roasting.
  7. While chicken and Brussels sprouts roast, cook the bacon until crisp in a large skillet, drain, and make the sauce:
  8. For the sauce, heat a medium saucepan over med heat and add the 3 Tbsp cooking fat.
  9. Add the onions, cook until translucent and fragrant, then add the garlic and continue to cook until soft, adjusting heat if necessary.
  10. Whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard, and nutritional yeast, (if using), while whisking.
  11. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick.
  12. Stir in salt and pepper to taste, add the fresh herbs, then remove from heat.
  13. Cut the chicken into bite-size pieces, or shred, and arrange in a casserole dish, then add the roasted Brussels sprouts and the sauce mixture, stir to evenly coat.
  14. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 15-20 minutes, until heated through. 

Enjoy it!!


The post Creamy Chicken Brussels Sprouts & Bacon!!!! appeared first on Low Recipe.

This post first appeared on Low Recipe, please read the originial post: here

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Creamy Chicken Brussels Sprouts & Bacon!!!!


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