Chicken with Brussels Sprouts and Bacon

This is one of my all-time favorite “anytime” recipes.  It’s a high protein meal that’s packed with flavor, and it’s so easy my wife lets me make it on my own without supervision.

Servings: 4

Here’s What You’ll Need …

  • (4) 6-ounce boneless, skin-on free-range chicken breast halves, pounded to a ¼-inch thickness
  • 4 cups quartered organic Brussels sprouts
  • ¼ pound slab bacon, small-diced
  • ¾ cup dry white wine
  • 4 tablespoons olive oil
  • 2 teaspoons all natural dijon mustard
  • Sea salt and fresh ground black pepper to taste

Here’s What You’ll Do …

  1. Put 2 large skillets over medium-high heat.
  2. Season the chicken on both sides with salt and pepper. To one skillet, add 3 tablespoons of the olive oil. Arrange all 4 pieces of chicken skin-side down in the pan and cook until golden brown, about 3 minutes. Flip the chicken and cook until cooked through, about 2 minutes.
  3. Meanwhile, to the second skillet, add the remaining 1 tablespoon olive oil followed by the bacon and cook, stirring occasionally, until the bacon begins to crisp, about 2 minutes. Scoot the bacon to one side of the pan. To the open space, add the Brussels sprouts and cook until they turn golden brown and are almost cooked through, about 2 minutes. Add the wine and mustard and stir everything together. Cook until the sauce reduces and thickens to a glaze-like consistency, about 30 seconds. Season with salt and pepper.
  4. Remove from the heat, top each piece of chicken with Brussels sprouts, and serve!

If you’re looking for a program that’s packed with recipes like the one above … and is GUARANTEED to get you leaner, stronger and more fit, then I urge you to check out my Fit In 42 Body Transformation Challenge

It’s a 42-day body transformation program that ties together awesome kettlebell workouts, the best in nutrition guidance and killer accountability!