Roasted chicken brussels sprouts and crispy bacon are tossed together and baked in a creamy dairy free sauce for a super comforting, delicious and filling Whole30, paleo, and low carb meal.
We’re continuing on with the fall/winter comfort food I love so much!
Today, however, we’re putting the sweets aside for a creamy, satisfying twist on a favorite combo of mine – brussels sprouts and bacon!
Two of my favorite breakfast recipes are roasted brussels sprouts with apples and bacon and my paleo breakfast casserole. I’m always trying to find new ways to cook brussels sprouts and bacon since you all seem to love them too – how can you not?!
This time around, I decided to add chicken and a creamy sauce (based on my chicken pot pie filling) to get a whole lot more mileage out of my sprouts and bacon.
I added a bit of nutritional yeast to the sauce for a “cheesy” flavor – sort of like a cross between the pot pie filling and a fake-out Mac ‘n cheese sauce, if that makes any sense!
We roast the chicken and brussels sprouts while we cook the bacon and sauce on the stovetop. Then chop the chicken and bake everything together until heated through – simple as can be!
The result is a Whole30 and low carb meal that’s packed with flavor and deliciously creamy and crispy textures. Pure paleo comfort food, in my opinion. Do I say that a lot? Perhaps, but I mean it a lot, I can assure you 🙂
This will serve 4-6 people alone as a meal, but you could also serve it over riced cauliflower (great low carb option!) or with a baked sweet potato/roasted potatoes if you prefer.
I’m typically a sweet potato lover, but, honestly this was filling and perfectly satisfying to me all on its own, most likely thanks to the creamy sauce and bacon (just keeping it real!).
No apologies are ever necessary for loving bacon, I will maintain that stance until the end 🙂 Especially when we’re talking about my favorite nitrate free, sugar free, paleo bacon from U.S. Wellness Meats – it’s hard to say no to it (and I never do, I’ve been buying it for 4 years now!)
Okay, I hope you guys are hungry and ready for some serious (healthy) comfort food! Get your oven preheated and let’s start cooking!
Creamy Chicken Brussels Sprouts and Bacon {Paleo, Whole30}
Creamy Chicken Brussels Sprouts and Bacon {Paleo, Whole30}
Roasted chicken and brussels sprouts are tossed with crispy bacon and baked in a creamy dairy free sauce for a super comforting, delicious and filling Whole30, paleo, and low carb meal.
Ingredients
Sauce:
- 3 Tbsp organic ghee or refined coconut oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 Tbsp tapioca flour or arrowroot starch
- 1 1/2 cups chicken bone broth
- 1/2 cup full fat coconut milk
- 1/2 Tbsp brown mustard
- 1 1/2 Tbsp nutritional yeast optional
- 1/4 sea salt or to taste
- 1/8 tsp black pepper or to taste
- 1 tsp fresh minced sage leaves
- 1 tbsp fresh minced rosemary
Remaining Ingredients:
- 1 lb boneless skinless chicken breasts About 2 breasts
- 1 1/4 lbs brussels sprouts cut into halves or quarters depending on side
- 3 Tbsp avocado oil or olive oil divided
- Sea salt and pepper
- 8 slices nitrate free bacon
Instructions
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Preheat your oven to 425 degrees. Place chicken on a baking sheet and coat chicken with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper. On a separate baking sheet lined with parchment paper, arrange brussels sprouts and coat with 1 1/2 Tbsp avocado oil plus salt and pepper.
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Roast chicken and brussels sprouts for 20-25 minutes or until brussels sprouts are browning and fork tender, and chicken is cooked through. Midway through, flip the chicken and stir sprouts for even roasting.
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Once done, lower the oven temp to 400 degrees.
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While chicken and Brussels sprouts roast, cook the bacon until crisp in a large skillet, drain, and make the sauce:
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For the sauce, heat a medium saucepan over med heat and add the 3 Tbsp cooking fat. Add the onions, cook until translucent and fragrant, then add the garlic and continue to cook until soft, adjusting heat if necessary.
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Whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick. Stir in salt and pepper to taste, add the fresh herbs, then remove from heat.
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Cut the chicken into bite size pieces, or shred, and arrange in a casserole dish, then add the roasted Brussels sprouts and the sauce mixture, stir to evenly coat. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 15-20 minutes, until heated through. Serve hot and enjoy!
Nutrition
What I Used to Make My Creamy Chicken Brussels Sprouts and Bacon:
Want More Whole30 and Paleo Chicken Recipes? Try One of These!
Chicken Salad with Bacon and Scallions
Chicken and Pork Fried Cauliflower Rice
Sheet Pan Chicken with Sweet Potatoes and Veggies
Tell Me!
Favorite savory comfort food?
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