CHICKEN AND BRUSSEL SPROUTS- easy keto option

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat option.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is a budget-friendly substitute.

Cut the brussels sprouts in half and set aside.

Cube the chicken breasts and set aside.

In a bowl, mix together 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon chili powder, 1 teaspoon Italian seasoning, 0.5 teaspoon garlic powder, salt, black pepper, and onion powder to create a blackening seasoning.

Reserve 1 teaspoon of the blackening seasoning for the brussels sprouts.

Heat about 1 to 1.5 tablespoons of olive oil in a large skillet over medium heat until hot.

Coat the cubed chicken with the blackening seasoning and add to the skillet in a single layer, cooking for about 3-4 minutes until browned.

Turn the chicken to cook the other side until done, then remove the chicken from the skillet and place in a clean bowl.

In the same skillet, add about 1 tablespoon of olive oil to the brussels sprouts and coat with the reserved blackening seasoning.

Cook the brussels sprouts in the skillet for about 5-6 minutes until tender and toasted on the outside.

Add 1/3 cup of chicken broth to the skillet with the brussels sprouts, scraping up any bits stuck to the bottom.

Stir in 1 tablespoon of brown sugar and 1 tablespoon of granulated garlic into the broth.

Add 2 tablespoons of Taco Bell sauce and let the mixture cook down until the liquid is reduced by half, about 3-4 minutes.

Add 2 tablespoons of salted butter to the skillet and let it melt.

Return the chicken to the skillet and stir everything together, cooking for another 3-4 minutes until heated through and coated with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens