Description
Kick off your year right with this ranch chicken, Brussels sprouts and bacon skillet! It’s Whole30 compliant and fully delicious.
Ingredients
- 1 pound Brussels Sprouts
- 2 Tablespoons Olive Oil, Divided
- 1-½ teaspoon Salt, Divided
- 1-½ teaspoon Pepper, Divided
- ½ teaspoons Ground Mustard
- 2 teaspoons Dried Parsley
- 1-½ teaspoon Onion Powder
- 1 teaspoon Dried Dill
- 2 teaspoons Dried Chives
- 1 pound Boneless, Skinless Chicken Breast, Sliced Into Strips
- 6 slices Bacon, Previously Cooked And Diced
- ¼ cups Chicken Broth
Preparation
Preheat oven to 350ºF and prep a medium baking sheet.
Clean Brussels sprouts, cut off the stems and chop in half. Toss the sprouts with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon pepper and place on the baking sheet. Bake for 25 minutes, or until exterior leaves begin to char.
Meanwhile, make the ranch seasoning. Combine the remaining salt, pepper, dill, mustard, parsley, onion powder and chives in a small bowl and set aside.
Heat the remaining olive oil in a large skillet. Season chicken as desired (I just used salt and pepper). Add the chicken to the skillet and cook for 4–5 minutes on each side until browned.
Once the sprouts are cooked, remove them from the oven and add them to skillet. Then, add in the diced bacon. Season the entire skillet with the ranch seasoning.
Top the mixture with the chicken broth. Bring the stock to a simmer and cover the skillet. Cook for 5–10 minutes until all the flavors have combined and the chicken is fully cooked.
