Chicken over Brussels Sprouts Slaw
Ingredients
- 3 slices bacon, chopped
- 2 Tbsp minced shallot
- 2½ Tbsp sherry vinegar
- 2 Tbsp olive oil, divided
- ¾ lb Brussels sprouts, thinly sliced
- ½ tsp salt, divided
- ¼ tsp pepper, divided
- ¾ lb thinly sliced chicken breast fillets (cutlets)
- ¼ cup almond flour
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook bacon in a skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Add shallot to hot drippings, and cook 1 minute. Stir in vinegar and 1 Tbsp oil. Add Brussels sprouts; cook, stirring, 1 minute. Transfer mixture to a large bowl. Season with ¼ tsp salt and ⅛ tsp pepper. Let stand 20 minutes before serving.
- Meanwhile, sprinkle chicken with ¼ tsp salt and ⅛ tsp pepper. Place flour in a shallow dish. Dredge chicken in flour, shaking off excess.
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Cook chicken 3 minutes per side or until done.
- Stir bacon and cheese into Brussels sprouts. Divide Brussels sprouts among 3 plates. Top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
428
|
428
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 35 | 35 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 771 | 771 |
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