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 …
- Put 2 large skillets over medium-high heat.
- 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.
- 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.
- Remove from the heat, top each piece of chicken with Brussels sprouts, and serve!
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