How to make low-carb chicken and Brussels sprouts

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The recipe that follows is every healthy eater's dream. Filled with two kinds of meat -- chicken and bacon -- it packs a protein punch. Although Brussels sprouts are the only vegetable you'll find here, they're so hearty and healthy, they'll fill you up from the inside out. Did you notice there are no carbs and very little fat? Again, it's a healthy eater's dream.
Plus this meal doesn't take long to make. It's all done on the stovetop and, get this, all in the same pan! Filling, delicious and easy to make, with hardly any cleanup -- well, with all the boxes this dish checks off, it's bound to be the dream of many.
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How to Make Low-Carb Chicken and Brussels Sprouts
2
10 minutes
15 minutes
25 minutes
1 pound Brussels sprouts, halved
3 slices thick-cut bacon, roughly chopped
2 chicken breasts, sliced
2 teaspoons chives, chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Drop Brussels sprouts in and bring water back up to a boil. Cook sprouts for only 1 minute to soften slightly. Remove to a bowl of ice water to stop the cooking process.
Place the bacon pieces in a cold frying pan. Turn the heat to medium and fry for about 5 minutes, until bacon is cooked and crispy. Transfer bacon to a plate lined with paper towel and set aside.
Drain most of the fat out of the frying pan, reserving about 1 tablespoon. Add the chicken breast slices and cook for about 7 minutes, until chicken is fully cooked through.
Add the cooked Brussels sprouts to the pan, along with chives and minced garlic. Toss ingredients together and cook for one minute before serving.
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