Easy Chicken Alfredo Brussel Sprouts
Homemade chicken alfredo loaded with chicken chunks and Brussel sprouts for a low carb option.
- 1 lb Boneless skinless chicken breast cut into bite-sized pieces
- 2 Tbsp Avocado Oil divided
- 2 lbs Brussels Sprouts trimmed and halved if too big
- 1 Cup Milk of choice (dairy or non-dairy)
- 2-3 Garlic Cloves minced
- 1 Tbsp Freshly Squeezed Lemon Juice
- 1 Tbsp Cornstarch
- ¼ Cup Shredded Cheese
- 1 Tbsp Chopped Parsley
- Salt and pepper, to taste
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add chicken and cook until golden brown. Season with a pinch of salt and pepper then set aside on a plate.
Add remaining oil and sauté the Brussels sprouts until it starts to brown.
Meanwhile in a small bowl, whisk milk, garlic, lemon juice, a pinch of salt & pepper, and cornstarch, until well combined.
Pour milk mixture over the Brussels sprouts and stir to deglaze the pan. Lower the heat and simmer until sauce thickens and sprouts are tender.
Return the chicken back to the pan and stir in the shredded cheese. Continue to cook until everything is hot and melty.
Take off the heat and sprinkle with freshly chopped parsley and ground pepper if desired. Enjoy!
Calories: 346kcal | Carbohydrates: 26g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 260mg | Potassium: 1401mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1907IU | Vitamin C: 197mg | Calcium: 217mg | Iron: 4mg