This Paleo + Whole30 Creamy Bacon Chicken and Brussels Sprouts Skillet is one that you will add to your regular rotation. It's full of dairy-free, creamy goodness that pairs so well with the salty bacon!
Preheat oven to 400° Fahrenheit and line 2 medium sheet pans with parchment paper.
Chop brussels sprouts as noted and place them on one of the sheet pans. Drizzle with avocado oil and season with salt and pepper. Toss to mix and spread out evenly.
Add the chicken to the other sheet pan. Season with Italian seasoning.
Roast chicken and brussels sprouts for 20-25 minutes, or until brussels sprouts are browning and tender and the chicken is cooked through.
Meanwhile, dice bacon. In a large skillet (you'll put the chicken and brussels into this skillet at the end) over medium heat, cook diced bacon until crispy. Once crispy, place on a paper towel lined plate and set aside.
While the bacon is cooking, prep onions, mushrooms, garlic and sage as noted above.
Next, make the creamy sauce. Place onions and mushrooms in the same skillet you cooked the bacon in over medium heat. Cook until both soften, about 4-5 minutes.
Next, add coconut milk, minced garlic, salt, pepper and sage. Stir to combine everything. Turn heat to low and simmer until the chicken and brussels are ready.
Once the chicken and brussels are finished, remove them from the oven. Allow the chicken to cool for a few minutes and then cut it up into small strips/pieces.
Add the bacon, chicken pieces and brussels sprouts to the skillet with the sauce. Mix well to coat with the sauce and then serve.
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