This Skillet Chicken & Brussels Sprouts recipe is a simple dinner you can whip up in 25 minutes! Pair it with another veggie or serve it over traditional rice or cauliflower rice for a meal that will have you tempted to lick the dish.
2lbschicken breasts, skinless and boneless, about 4 breasts
1lbfresh brussels sprouts, trimmed and halved
1 1/2tbspolive or avocado oil
salt & pepper to taste
1/2cupcoconut aminos
1tbsprice vinegar, Can sub apple cider vinegar.
1tbspgarlic, minced
1/4tspcrushed red pepper flakes, Use 1/2 tsp if you like spicier flavors. That’s what I do!
Instructions
Add oil to a large skillet. Heat on medium high.
Dice chicken breasts into cubes approximately 1 inch in diameter.
Once pan is hot, add chicken and halved brussels sprouts. Salt and pepper. Sauté for 3 to 4 minutes uncovered. Chicken should be close to done with some color but should not be cooked through. Brussels sprouts will have a bit of brown. Use a spatula to gently separate chicken that gets stuck together.
Add coconut aminos, rice vinegar, garlic, and crushed red pepper flakes to skillet. Stir. Reduce heat to medium and cover. Let it simmer for 5 to 6 minutes. (This will soften your brussels sprouts and cook the chicken all the way through.)
After 5 minutes, turn off the heat and uncover. Let sit for 2 minutes to cook off a bit of the sauce.
Serve over traditional rice, cauliflower rice, or roasted veggies and potatoes for a satisfying meal!