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a pan with chicken alfredo and veggie in a creamy sauce.
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4.97 from 33 votes

Easy Chicken Alfredo Brussel Sprouts

Homemade chicken alfredo loaded with chicken chunks and Brussels sprouts for a low-carb option. Easy to make and perfect for a weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Low Salt
Servings: 4
Author: Rena

Ingredients

  • 1 pound Boneless skinless chicken breast cut into bite-sized pieces
  • 2 tablespoons Avocado Oil divided
  • 2 pounds Brussels Sprouts trimmed and halved if too big
  • 1 Cup Milk of choice (dairy or non-dairy)
  • 2-3 Garlic Cloves minced
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 1 tablespoon Cornstarch
  • ¼ Cup Shredded Cheese
  • 1 tablespoon Chopped Parsley
  • Salt and pepper, to taste

Instructions

  • Heat one tablespoon of the 2 tablespoons Avocado Oil in a large skillet over medium heat.
  • Add 1 pound Boneless skinless chicken breast (cut into bite-sized pieces) and cook until golden brown. Season with a pinch of Salt and pepper, to taste, then set aside on a plate.
  • Add remaining oil and sauté the 2 pounds Brussels Sprouts until it starts to brown.
  • Meanwhile in a small bowl, whisk 1 Cup Milk of choice, 2-3 Garlic Cloves (minced), 1 tablespoon Freshly Squeezed Lemon Juice, a pinch of salt & pepper, and 1 tablespoon Cornstarch, until well combined.
  • Pour the 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 ¼ Cup Shredded Cheese. Continue to cook until everything is hot and melty.
  • Take off the heat and sprinkle with 1 tablespoon Chopped Parsley and ground pepper if desired. Enjoy!

Video

Notes

  • Use any other veggies like broccoli or green beans in place of Brussels sprouts if you like.
  • Do not overcook the chicken, or they will be dry and rubbery.
  • Any other oil would work instead of avocado oil.
  • Store leftovers in a container in the fridge for up to 3 days.

Nutrition

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