I have a love hate relationship with Brussels sprouts. On the love side, they’re delicious in salads, or fried (but what isn’t delicious fried?)
I do hate them when they are steamed. Like, really, really hate them steamed. Not interested.
But you can throw them in a skillet, and they can turn out delicious if you get them good and browned. Which I am a big fan of. Especially since they are so good for you. When you can throw them in a skillet with some beans, shredded chicken and seasoning, and then end up with one pan to clean at the end? That is literally my favorite kind of meal.
This recipe is best made when you have chicken leftover from another meal. Or you can buy a rotisserie chicken and use that here too. If you decide to cook the chicken just for this dish, that’s a choice you make. But cook enough get two meals out of it, at least.
The seasoning in this is seriously simple. Citrus Salt & Pepper because you need those for just about everything, and my favorite blend of all time — Hot Roasted Garlic. It adds complex heat, garlic, and salt. It’s extra good, and it’s delicious on just about everything. Especially chickpeas and Brussels sprouts.
- 2 tbsp Ava Jane’s Kitchen Avocado Oil
- 1/2 cup diced onion
- 1 clove garlic minced
- 2 tsp Ava Jane's Kitchen Citrus Salt & Pepper
- 2 tsp Ava Jane's Kitchen Hot Roasted Garlic
- 2 cups Brussels sprouts halved
- 1 cup cooked and drained chickpeas
- 1 cup cooked and shredded chicken breast
- 1/4 cup cooked and crumbled bacon
- Heat a skillet to medium heat. Add the oil, followed by the onion. Cook until softened.
- Add the garlic and seasonings. Cook for about a minute.
- Add the Brussels sprouts. Cook until browned and softened, and then add the chickpeas.
- Stir and cook, add the chicken and cook until heated through.
- Add the bacon and divide between plates to serve.