Ground Chicken and Brussels Sprouts
A one-pan chicken and veggie combo with a sweet and tangy honey balsamic sauce.
Servings 4 Servings
Calories 255kcal
Ingredients
- 1 pound Ground Chicken 97/3
- 10 oz Shaved Brussels Sprouts*
- 1 Tablespoon (16g) Olive Oil
For the Sauce
- ⅓ cup (80g) Balsamic Vinegar
- 3 Tablespoons (63g) Honey
- 2 Tablespoons (30g) Whole Grain Mustard
- ½ teaspoon Black Pepper
- ½ teaspoon Kosher Salt
Instructions
- Mix the sauce ingredients together. Set aside.
- 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.)
- Add the ground chicken to the skillet. Brown one side until golden brown before breaking apart and fully cooking.
- 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.
- 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
Serving: 5.5ounces | Calories: 255kcal | Carbohydrates: 23g | Protein: 28g | Fat: 8g