4boneless skinless chicken breasts(can sub bone in, skin on thighs)
5cupsbrussels sprouts, ends cut off and cut into slices
1tbspfresh rosemary, chopped
Salt and pepper
2lemons, cut into slices
Instructions
Heat a cast iron skillet (or other oven safe pan) over medium heat.
Cook the diced bacon until it starts to brown and is just beginning to get crispy on the sides. Remove from the skillet and place on a paper towel lined plate.
While the bacon is cooking, chop your brussels sprouts into slices or thin rounds, slice your lemon into rounds. Chop up your garlic and rosemary also.
Preheat your oven to 400 degrees.
Sprinkle the chicken with salt & pepper on either side. When the bacon is done, add garlic to cook for 1-2 minutes, stirring frequently.
Place chicken directly on top of the garlic to brown it on each side. It should just take about 5 minutes each side, depending on how thick your chicken breasts are.
Once the chicken is browned, add your brussels sprouts and rosemary into the skillet. Sprinkle the bacon on top.
Season the pan with salt and pepper to taste.
Layer your slices of lemon on top of each piece of chicken.
Use an oven mitt and move your skillet to the oven and bake for 25-30 minutes, depending on the size of your chicken breasts, until the chicken is cooked through.
Serve and enjoy!
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.