Chicken Skillet with Bacon Brussels Sprouts

• Gluten free
• Paleo

• Meat

  • 6 pieces Bacon
  • 4 Chicken breasts, boneless skinless

• Produce

  • 5 cups Brussels sprouts
  • 4 cloves Garlic
  • 2 Lemons, slices
  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 Salt and pepper

Found on realsimplegood.com

Description

Directions

• 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!