Chicken Alfredo with Brussels Sprouts

It’s officially NOVEMBER! Can you believe it?!

I heartily agree with Julia Child when she said, “Everything in moderation…including moderation.” So with the season of overeating right around the corner, we’re sharing some ideas for eating lighter in the weeks leading up to Thanksgiving. These recipes offer new and delicious ways to incorporated more nutrient-dense foods in our diets without sacrificing flavor!

Our first Eat Lighter recommendation is to substitute veggies for pasta. You’ve likely heard of using zucchini – also known as zoodles – but have you tried substituting Brussels Sprouts?

Brussels Sprouts are impressively nutrient-dense. They’re high in many valuable vitamins and minerals. They’re also high in fiber, making them an excellent option for gut health and balancing blood sugar. They have loads of antioxidants, which makes them a great anti-inflammatory option. They’re even high in omega-3 fatty acids.

If you’re someone whose only encounter with Brussels Sprouts has been overcooked, brown, and mushy, I implore you to try again. These small cruciferous veggies are delicious when prepared correctly! And this is the recipe to start with, because paired with sautéed chicken breast and smothered in creamy alfredo sauce, these sprouts are incredible!

TIP: You can use chicken breast or thigh for this recipe; either cut works beautifully.

2020-04-14 06.38.16 2.jpg

Chicken Alfredo with Brussels Sprouts
Original recipe: Healthy Fitness Meals

1-2 lb boneless chicken (breast or thigh works equally well)
2 TBSP avocado oil, divided
2 lbs Brussels Sprouts, trimmed and halved
½ C milk
1 C heavy whipping cream
3-4 garlic cloves, minced
1 TBSP lemon juice
1 TBSP cornstarch
1/2 C shredded Parmesan cheese
1 TBSP chopped chives
Salt and pepper, to taste

Heat 1 TBSP 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 to rest. After 5-10 minutes, slice the chicken into chunks.

Add remaining oil and sauté the Brussels sprouts until they start to brown.

Meanwhile, in a small bowl, whisk heavy cream, garlic, lemon juice, and cornstarch.

When Brussels Sprouts are finished browning, deglaze the pan with the milk. Add in cream mixture and let it simmer until sauce thickens.

Stir in the shredded cheese and chicken chunks. Remove from the heat and sprinkle with freshly chopped chives and ground pepper if desired. Serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s