Creamy Chicken Brussels Sprouts and Bacon (Paleo, Whole30)

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.

3 Tbsp organic ghee or refined coconut oil
1 small onion chopped
3 cloves garlic minced
2 Tbsp tapioca flour or arrowroot starch
1 1/2 cups chicken bone broth
1/2 cup full fat coconut milk
1/2 Tbsp brown mustard
1 1/2 Tbsp nutritional yeast optional
1/4 sea salt or to taste
1/8 tsp black pepper or to taste
1 tsp fresh minced sage leaves
1 tbsp fresh minced rosemary
remaining ingredients:
1 lb boneless skinless chicken breasts About 2 breasts
1 1/4 lbs brussels sprouts cut into halves or quarters depending on side
3 Tbsp avocado oil or olive oil divided
Sea salt and pepper
8 slices nitrate free bacon

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.   

next instruction :

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