This recipe is paleo, whole30, & keto friendly!! Not only that, it is SO easy to make and SO freaking delicious. You all know I am alllllll about “quick, healthy, & delicious!”… I made this meal for my babe on Valentine’s Day! We both had a long day Thursday! I was working all day 7a-7p (nurse life) and Aidan was in class/volunteering all day for school. Plus my best friend was flying into town to stay with me that evening so we didn’t really have a lot of time to make some complex recipe. Long story short, this came out GREAT (refreshing & flavorful with minimal effort) and I just HAD to share with you all, especially for all you busy people that are constantly on the go! Or for all you people that just want to impress your lady/man friend 😉 The ingredients are clean, simple, and you all can just thank me later! Hehe happy healthy cooking!
6 Chicken Thighs
6 Bacon Slices
1 bag of shaved brussel sprouts
Garlic powder S&P to taste
Steps: *If you have a cast iron skillet use it so you don’t have to switch to a baking dish BUT if you don’t (I didn’t) you can do it my way!
Dice bacon into bits & slice lemon. In a pan, cook diced bacon until crispy. Once cooked, set aside on paper towel.
Preheat oven to 400 degrees. While oven is preheating, in the same pan add minced garlic and sprinkle chicken with S&P. Place chicken on top of garlic to brown it on each side. It should just take about 5 mins each side. Once chicken is browned place in baking dish.
Add shaved Brussels into the pan that the chicken was in and season with garlic powder S&P. Sautee for about 3-4 minutes then combine Brussels to baking dish with chicken. Sprinkle bacon bits and add lemon slices on top!
Bake for 25 minutes! Voila!