Brussels Sprouts and Thyme Chicken

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 pounds boneless skinless chicken breasts cubed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons raw honey
  • 1 tablespoon paprika
  • 1 tablespoon chopped fresh thyme
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon onion powder
  • 4 tablespoons almond flour or almond meal
  • 2 tablespoons coconut oil
  • 1 clove garlic minced
  • 1 small onion sliced
  • 1 28-oz. can stewed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups halved Brussels sprouts


  • In a large bowl, mix the first 8 ingredients (chicken through almond flour). Coat chicken well.
  • In a large skillet over medium heat, heat the coconut oil. To the skillet, add the garlic and onion and cook for 5 minutes, until onion is tender.
  • To the onion mixture, add the chicken and cook for 5 minutes on each side, until chicken is brown.
  • To the skillet add the remaining ingredients, stir and reduce heat to low.
  • Cover skillet and cook for 15 minutes, until chicken is cooked through and the Brussels sprouts are tender. Serve warm.
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