This is a delicious and healthy allergy friendly meal! My favorite part is that it all cooks in your cast iron skillet. If you don’t have a cast iron skillet, make sure you use a pan that can go from the oven top to the oven. I love meals that don’t leave a lot of dirty dishes to clean up. This was a great weeknight meal as it was super quick to prepare. One of my tricks is I prepped all my ingredients when I had a little time on Sunday so it was all ready to go!

Print Recipe

Chicken with Bacon and Rosemary Brussel Sprouts

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

• 6 slices diced bacon
• 3 boneless, skinless chicken breast
• salt and pepper
• 5 cups brussel sprouts, ends cut off and sliced
• 1 Tbsp fresh rosemary, chopped
• 3 cloves garlic
• 2 lemons sliced

Prep Time 20 minutes Cook Time 25 minutes Servings Ingredients 6 slices diced bacon 3 boneless, skinless chicken breast salt and pepper 5 cups brussel sprouts, ends cut off and sliced 1 Tbsp fresh rosemary, chopped 3 cloves garlic 2 lemons sliced

Instructions

1. Preheat your over to 400°.
2. Heat a cast iron skillet over medium heat.
3. Cook your diced bacon until it starts to get crispy. Remove the bacon from your skillet and put on a paper towel lined plate.
4. Sprinkle the chicken breasts with salt and pepper on both sides. Place chicken in your skillet and cook 4-5 mins per side until browned.
5. Once your chicken is browned, add a layer of brussel sprouts around the chicken. Sprinkle with a layer of rosemary and diced garlic. Then add another layer of brussel sprouts followed by another layer of rosemary and diced garlic.
6. Lay 2-3 slices of lemon on top of your chicken.
7. Sprinkle the bacon all over the top.
8. Use an oven mit to transfer your skillet to the oven to bake for 25-30 mins until done depending on the thickness of your chicken.
9. Once you plate your dish, be sure to lightly press on the cooked lemon so the juice will flavor it all!