Best brussels sprouts and chicken recipes are hard to come by—but this one is quick, flavorful, and ready in 30 minutes. With just one pan and a few fresh ingredients, you’ll have a wholesome dinner that feels both satisfying and healthy. Juicy chicken breast bites caramelize beautifully with crispy brussels sprouts in a savory garlic-coconut aminos glaze. Whether you’re low-carb, paleo, Whole30, or just looking for a high-protein meal that doesn’t skimp on taste, this dish hits every mark with ease.
Table of Contents
Why You’ll Love This Recipe
- Weeknight hero – Done in under 30 minutes
- Nutritious and filling – High protein, high fiber, low fuss
- One-pan cleanup – Less mess, more flavor
- Diet-friendly – Naturally gluten-free, Whole30 & Paleo adaptable
- Custom spice level – Add a little heat or keep it mild
Ingredients
- 2 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 lb brussels sprouts (halved)
- 1½ tbsp olive oil or avocado oil
- Salt and pepper to taste
- ½ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp fresh garlic, minced
- ¼ tsp crushed red pepper flakes
Instructions
- Prep the Ingredients
Cut chicken into bite-sized chunks and halve the brussels sprouts. Preheat a large skillet over medium-high heat with olive or avocado oil. - Sear Chicken & Veggies
Add chicken and brussels sprouts to the hot pan. Season with salt and pepper. Cook uncovered for 3–4 minutes, stirring occasionally, until the chicken starts to brown and brussels sprouts develop color. - Add Sauce & Simmer
Pour in coconut aminos, rice vinegar, minced garlic, and red pepper flakes. Stir well. Reduce heat to medium, cover, and simmer for 5–6 minutes until chicken is cooked through and sprouts are tender. - Rest & Serve
Remove lid and turn off heat. Let sit for 2 minutes to allow sauce to thicken slightly. Serve hot over rice, cauliflower rice, or roasted veggies.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 10–15 minutes
- Total Time: 25–30 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Whole Recipe)
- Calories: 1225
- Protein: 145g
- Fat: 36g
- Carbohydrates: 40g
Per serving (based on 4): ~305 calories
Tips & Variations
- Use chicken thighs – They’re juicier and more forgiving than breasts.
- Swap the sprouts – Try broccoli, green beans, or snap peas.
- No coconut aminos? – Use tamari or low-sodium soy sauce.
- Make it spicy – Increase the red pepper flakes or add sriracha.
- Add starch – Serve with jasmine rice, quinoa, or roasted potatoes.
FAQs
Can I make this ahead?
Yes! It stores well for 4 days in the fridge and is perfect for meal prep.
Is this freezer-friendly?
Totally. Let it cool, then freeze in portions for up to 3 months.
Can I use frozen brussels sprouts?
Fresh is best for browning, but thawed and well-drained frozen sprouts will work.
What about leftovers?
Reheat in a skillet or microwave with a splash of water to freshen the sauce.
Best Brussels Sprouts and Chicken
Equipment
- – Large skillet
- Knife and cutting board
- – Measuring spoons
Ingredients
- 2 lb chicken breasts cubed
- 1 lb brussels sprouts halved
- 1½ tbsp olive or avocado oil
- Salt & pepper to taste
- ½ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp garlic minced
- ¼ tsp red pepper flakes
Instructions
- Heat oil in skillet over medium-high.
- Add chicken and sprouts. Season with salt and pepper.
- Sear for 3–4 mins until browned.
- Add coconut aminos, vinegar, garlic, pepper flakes.
- Simmer covered for 5–6 mins.
- Rest 2 mins. Serve hot.
Notes
Conclusion
This best brussels sprouts and chicken recipe is the kind of meal you’ll turn to again and again. It’s flavorful, fast, and hits that perfect spot between healthy and comforting. With just one pan and under 30 minutes of your time, you’ll have a nourishing dinner that tastes like way more effort than it actually takes.