Easy Chicken Alfredo Brussel Sprouts
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
346 kcal
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Course
Main Course
Easy Chicken Alfredo Brussel Sprouts
Description
Easy Chicken Alfredo Brussel Sprouts brings together sautéed chicken breast pieces and halved Brussels sprouts in a creamy sauce. The chicken is browned and set aside while the Brussels sprouts are sautéed until lightly caramelized. A sauce of milk, minced garlic, lemon juice, cornstarch, and seasoning is whisked together and poured into the pan to thicken and simmer with the sprouts. Returning the chicken and stirring in shredded cheese creates a rich, cheesy coating. The dish is finished with chopped parsley and additional seasoning before serving.
The flavor of roasted Brussels sprouts mixes with the mild creaminess of the cheese sauce enhanced by garlic and a hint of lemon, giving the dish a balanced taste. The texture contrasts the tender chicken with the slightly crispy edges of the sprouts, all enveloped in a smooth sauce.
This entrée offers a filling meal with protein and vegetables combined, making it suitable for lunch or dinner. Its creamy sauce pairs well with simple sides or can be enjoyed on its own.
Use any preferred milk type, and substitute other vegetables like broccoli or green beans if desired. Avoid overcooking the chicken to keep it tender. Leftovers can be refrigerated for up to three days.
Ingredients
- 1 pound chicken breast cut into bite-sized pieces, boneless, skinless
- 2 tablespoons avocado oil divided
- 2 pounds Brussels sprouts trimmed and halved if too big
- 1 Cup milk dairy or non-dairy, of choice
- 2-3 garlic minced, cloves
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
- ¼ Cup cheese shredded
- 1 tablespoon parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Heat one tablespoon of the 2 tablespoons Avocado Oil in a large skillet over medium heat.
- Add 1 pound Boneless skinless chicken breast (cut into bite-sized pieces) and cook until golden brown. Season with a pinch of Salt and pepper, to taste, then set aside on a plate.
- Add remaining oil and sauté the 2 pounds Brussels Sprouts until it starts to brown.
- Meanwhile in a small bowl, whisk 1 Cup Milk of choice, 2-3 Garlic Cloves (minced), 1 tablespoon Freshly Squeezed Lemon Juice, a pinch of salt & pepper, and 1 tablespoon Cornstarch, until well combined.
- Pour the milk mixture over the Brussels sprouts and stir to deglaze the pan. Lower the heat and simmer until sauce thickens and sprouts are tender.
- Return the chicken back to the pan and stir in the ¼ Cup Shredded Cheese. Continue to cook until everything is hot and melty.
- Take off the heat and sprinkle with 1 tablespoon Chopped Parsley and ground pepper if desired. Enjoy!
Notes
- Substitute broccoli or green beans for Brussels sprouts if preferred.
- Avoid overcooking the chicken to prevent dryness.
- Any cooking oil can replace avocado oil based on availability.
- Store leftovers in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 260mg | 11% |
| Potassium | 1401mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 1907IU | 38% |
| Vitamin C | 197mg | 219% |
| Calcium | 217mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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