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One-Pan Ground Chicken and Brussels Sprouts

With only a handful of ingredients and a 15-minute cook time, this ground chicken and brussels sprouts combo is a great weeknight dinner or meal prep fix. The simple honey balsamic sauce is the perfect match for this pair, making it an absolute joy to eat your veggies. Let’s get cooking!

Honey Balsamic Ground Chicken and Brussels Sprouts Ingredients

If you’re a fan of short ingredient lists, you’re in for a treat! Here’s everything you’ll need:

  • ground chicken
  • shaved brussels sprouts
  • olive oil
  • honey, balsamic vinegar, whole grain mustard, salt, and pepper (for the sauce)
shaved brussels sprouts with ground chicken and honey balsamic sauce

What are shaved brussels sprouts?

Shaved brussels sprouts are thinly sliced whole brussels sprouts. You can make shaved brussels sprouts by thinly slicing with a knife, using a mandolin or box grater, or a food processor with a slicing blade.

If your favorite parts about brussels sprouts are the crispy bits, shaved brussels sprouts are the way to go. That said, you’re more than welcome to use halved brussels sprouts if you like a slightly crispy exterior with soft centers.

sautéed shaved brussels sprouts in a cast iron skillet

Ground Chicken

The recipe calls for 97% lean ground chicken, but you can use ground turkey or even ground beef. This dish is actually inspired by my original sweet chili ground beef and brussels sprouts recipe. If you’d like to use ground chicken but can’t find it in your local grocery store, it’s super easy to make ground chicken at home.

You’ll want to brown the ground chicken on one side to develop flavors via the Maillard reaction. For optimal browning, make sure the pan is hot, pat the chicken dry with a paper towel, and leave it untouched for 2-3 minutes once it hits the pan. You’re after a golden brown crust before flipping, breaking apart, and fully cooking.

balsamic sauce with cooked ground chicken in the cast iron skillet

Honey Balsamic Sauce

This sauce is sweet and tangy, perfectly balancing the bitterness of the brussels sprouts. If you’re looking to reduce the carbs (from the honey and balsamic vinegar), you can try reducing both and adding a bit of broth to bulk up the sauce. Or you can experiment with other sticky sweeteners like sugar free pancake syrups in place of some of the honey.

More Sauce Ideas

Pulling from my post with 5 sauce ideas for air fryer brussels sprouts, you could make a 1:1 mixture of honey, soy sauce, and chili garlic sauce (with maybe a dash of toasted sesame oil).

To stick to the balsamic flavor profile, you could make the balsamic bbq reduction from my roasted brussels sprouts and sweet potatoes by adding sugar free ketchup and yellow mustard to balsamic vinegar and honey. This would bulk up the sauce, reducing the amount needed and carbs in the final dish.

Or for a quick and easy fix, you could use sugar free BBQ sauce on its own (like the G Hughes I used for my cast iron bacon and brussels sprouts recipe.

cooked ground chicken with balsamic sauce and sautéed brussels sprouts in the skillet together

Other Flavors That Go with Brussels Sprouts

  • sweetness: honey, molasses, brown sugar, dried cranberries, apple
  • acidity: vinegars like balsamic and cider, lemon juice, mustard
  • umami: soy sauce, fish sauce, miso paste, Worcestershire sauce
  • saltiness and mouthfeel: bacon, pecans, seeds

Serving Your Ground Chicken and Brussels Sprouts

The recipe calls for serving over rice or for lower carb diets, cauliflower rice. I like using a 60:40 blend of rice to cauliflower rice. You get the texture of real rice without all the carbs.

With 4 servings, about 2 cups of cooked rice should do the trick unless you want a lot of rice per serving.

honey balsamic ground chicken in a sauté pan with shaved brussels sprouts and cooked rice

If you have a picky eater in the house like I do, you can keep the ground chicken and brussels sprouts divided in the pan like you see in the photo above.

And that’s everything you need to know. Have a question? Leave it in the comments below. Otherwise, enjoy your honey balsamic chicken and brussels sprouts!

Ground Chicken and Brussels Sprouts

Ground Chicken and Brussels Sprouts

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

A one-pan chicken and veggie combo with a sweet and tangy honey balsamic sauce.

Ingredients

  • 1 pound Ground Chicken (97/3)
  • 10 oz Shaved Brussels Sprouts*
  • 1 Tablespoon (16g) Olive Oil

For the Sauce

  • 1/3 cup (80g) Balsamic Vinegar
  • 3 Tablespoons (63g) Honey
  • 2 Tablespoons (30g) Whole Grain Mustard
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Kosher Salt

Instructions

  1. Mix the sauce ingredients together. Set aside.
  2. Heat a large skillet over medium-high heat. Add the olive oil and the brussels sprouts, Sauté for 4-5 minutes and transfer to a bowl. (If you're using halved brussels sprouts, cook a few minutes longer.)
  3. Add the ground chicken to the skillet. Brown one side until golden brown before breaking apart and fully cooking.
  4. Add the sauce to the cooked chicken, stirring everything together. Cook until the sauce thickens, about 1-2 minutes, before turning off the heat and adding the brussels sprouts.
  5. Salt and pepper to taste. Serve over rice, cauliflower rice, or a blend of the two.

Notes

*You can make shaved brussels sprouts from whole sprouts by thinly slicing with a knife, running them through a food processor fitted with a slicer, or using a mandolin. Halved brussels sprouts also work for this recipe.

Nutrition Information:
Yield: 4 Serving Size: about 5.5 oz
Amount Per Serving: Calories: 255Total Fat: 8gCarbohydrates: 23gProtein: 28g

Nicole Kulon

Thursday 13th of January 2022

Does the macros include the rice or just the ground chicken and brussel sprouts?

Mason Woodruff

Friday 14th of January 2022

Chicken and sprouts only, no rice.

Amy D

Sunday 9th of January 2022

Sounds delicious! Would honey mustard or Dijon mustard work in lieu of whole grain mustard?

Mason Woodruff

Monday 10th of January 2022

Totally. I'd probably go with dijon.

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