Ingredients
Scale
- 1 - 1.5 pounds boneless skinless chicken thighs diced (you can also use chicken breast if you prefer)
- 1 16 ounce bag of brussel sprouts (stems removed and cut in half)
- 4 slices bacon (I use Pederson's Farms)
- 1/2 cup diced white onion
- 1 tbs avocado oil
- 1 tsp minced garlic
- 1 tsp fresh chopped dill
- 1 tsp fresh chopped chives
- salt and pepper to taste
- 1/4 cup Whole30 compliant ranch (I like Primal Kitchen Foods - use code BEAUTY10 for 10% off your order)
Instructions
- Cook bacon in a skillet and set aside to cool, reserving bacon fat
- Add in onion and garlic and sauté for about 2 minutes before adding in diced chicken and salt and pepper
- Heat until chicken is no longer pink and cooked through (about 7-8 minutes)
- Remove chicken from heat and set aside
- Add avocado oil, brussel sprouts, dill and chives to skillet and mix thoroughly
- Continue mixing until brussel sprouts are softened and beginning to crisp (about 6-7 minutes). Add 1/4 cup water if needed to further soften sprouts
- Crumble bacon and sprinkle across the top of the skillet, add ranch dressing and mix together
- Serve in 4 bowls drizzling each bowl with more ranch if desired
Notes
*nutrition information calculated with 1.5 pounds of chicken
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 357
- Fat: 15.8
- Carbohydrates: 14
- Fiber: 3.8
- Protein: 39
