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Brussels Sprouts and Lemon Herb Chicken
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
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
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
Instructions
In a large bowl, mix the first 7 ingredients (chicken through onion powder). 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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