Balsamic Chicken and Brussels Sprouts with Pecans

by | Jun 4, 2019

Ingredients

  • 1 lb Organic chicken breast, cut into bite sized pieces
  • 1 pound Brussel sprouts, cut in quarters or shaved
  • 3 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 teaspoon garlic powder
  • 3 tbsp avocado oil or coconut oil
  • 1 tbsp dried basil
  • sea salt  & black pepper to taste
  • ¼ cup raw chopped pecans (or nut of choice)

Directions

  1. Preheat the oven to 400° F and line a large baking sheet with parchment paper, or spray with coconut oil.
  2. In a large bowl, combine balsamic vinegar, mustard, garlic powder, 2 tbsp of oil, basil, salt and pepper, and whisk together.
  3.  Add chicken and Brussel sprouts to the bowl. Toss to coat.
  4. Spread the Brussel sprouts and chicken out in a single layer on the baking sheet.
  5. Bake for 20 minutes or until chicken is no longer pink in center and sprouts are tender
  6. In a small fry pan, heat 1 tbsp coconut oil. Add the chopped pecans and a dash of sea salt, and cook, stirring frequently until they become fragrant and start to brown.
  7. Top the sprouts and chicken with the pecans and split into 4 servings.
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