Brussels Sprouts, Chicken and Cashews

5 from 2 votes

One pot is all it takes for exceptional flavor and nutrition!

This one-pot meal contains all of the ingredients you need to stay satiated, energized, and nourished. Combining a heaping amount of vegetables with two different kinds of protein make this Brussels sprouts with chicken recipe a nutritional powerhouse. Plus, the flavors and textures complement one another perfectly, making this dish an ideal weeknight dinner you’ll look forward to all day. Plus, any leftovers can be stored in a small Tupperware container and taken to work the next day for a lunch that will make your coworkers envious.

Simply saute all of the ingredients in a saucepan, and you’ve got a simple dinner that’s easy to prepare, and creates only one pot to clean afterward! Plus, sauteeing the Brussels sprouts retains their nutrients, including vitamins C and K, and folate. Lean chicken provides lean protein, and cashews offer protein and fiber, along with a terrific, tasty crunch.

This dish’s unique flavor is courtesy of balsamic vinegar and soy sauce, which are added at the end of the cooking process to give the dish a tangy, savory kick. The cashews are nutty, and when combined with earth Brussels sprouts, you’ve got an innovative dish with a combination of flavors that will wow you and impress friends and family.

5 from 2 votes

Brussels Sprouts, Chicken and Cashews

Rich in flavors and a nutritious powerhouse, this is a guilt-free and comforting dish that everyone will enjoy, so eat up before it's gone.
Yield 4 people
Serving Size 0.25 of recipe
Course Dinner
Cuisine Universal

Ingredients

  • 1 garlic clove crushed
  • 1 onion medium, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • pepper
  • 12 ounces boneless and skinless chicken breasts sliced into strips
  • 1 pound brussels sprouts quartered
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons light soy sauce
  • 1/4 cup cashew nuts

Instructions

  • Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and the onion for about 2 minutes.
  • Add the chicken and toast well, about 8 minutes.
  • Season with the salt and pepper.
  • Add the brussels sprouts for about 5 minutes.
  • Pour the balsamic vinegar and soy sauce and cook until the sauce is reduced.
  • Garnish with the cashew nuts.

Nutrition Information

Serving: 0.25of recipe | Calories: 297kcal | Carbohydrates: 20g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 234mg | Fiber: 5g | Sugar: 6g |
SmartPoints (Freestyle): 8
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb

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You might want to check out these amazing Brussels sprouts recipes:

Balsamic Chicken and Brussels Sprouts

Brussels Sprouts with Cherry Tomato Sauté

Brussels Sprouts and Mushroom Ragoût with Crispy Quinoa

Brussels Sprouts Smothered in White Sauce

Roasted Brussels Sprouts

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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6 Comments

  1. is it necessary to blanch the brussels sprouts before they are added to the chicken, or can they just be used raw?

    Thanks and best regards from Germany!

    1. Great question, Vera! You don’t need to blanch the Brussels sprouts, but I would highly recommend doing so. If they’re added raw the sprouts will take more than twice as long to cook.

  2. I really don’t like brussel sprouts. Yet I had decided to try this. It was really really good! I actually liked this dish. Do doesn’t husband. We are doing Keto and it seemed worth trying. So glad I did.5 stars

    1. Susan, YEAH! Isn’t is great when you’re hesitant to try something new, then you do and like it? Good for you!

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