Creamy Chicken Brussels Sprouts and Bacon {Paleo, Whole30, Lowcarb}

Roasted chicken and brussels sprouts are tossed with crispy bacon and baked in a creamy dairy free sauce for a super comforting, delicious and filling Whole30, paleo, and low carb meal.
  • 1 1/2 cups chicken bone broth
  • 1 1/2 Tbsp nutritional yeast optional
  • 1 small onion chopped
  • 1 tbsp fresh minced rosemary
  • 1 tsp fresh minced sage leaves
  • 1/2 cup full fat coconut milk
  • 1/2 Tbsp brown mustard
  • 1/4 sea salt or to taste
  • 1/8 tsp black pepper or to taste
  • 2 Tbsp tapioca flour or arrowroot starch
  • 3 cloves garlic minced
  • 3 Tbsp organic ghee or refined coconut oil

remaining ingredients:
  • 1 lb boneless skinless chicken breasts About 2 breasts
  • 3 Tbsp avocado oil or olive oil divided
  • Sea salt and pepper
  • 1 1/4 lbs brussels sprouts cut into halves or quarters depending on side

Creamy Chicken Brussels Sprouts and Bacon {Paleo, Whole30, Lowcarb}

  1. Preheat your oven to 425 degrees.  Place chicken on a baking sheet and coat chicken with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper.  On a separate baking sheet lined with parchment paper, arrange brussels sprouts and coat with 1 1/2 Tbsp avocado oil plus salt and pepper.   
  2. Roast chicken and brussels sprouts for 20-25 minutes or until brussels sprouts are browning and fork tender, and chicken is cooked through. Midway through, flip the chicken and stir sprouts for even roasting.
  3. …….
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