Chicken Alfredo with Brussels Sprouts

Ever substituted Brussels Sprouts for pasta? I know zucchini noodles are popular, but they’re too wet for me. Blech. So I was intrigued when I saw someone use Brussels Sprouts. I gave it a shot, and YUM! I may have licked the plate clean.

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Chicken Alfredo with Brussels Sprouts
Original recipe: Healthy Fitness Meals

1-2 lb chicken, boneless breasts or thighs
2 TBSP avocado oil
2 lbs Brussels Sprouts, trimmed and halved
½ cup milk
1 cup heavy cream
3-4 garlic cloves, minced
1 TBSP lemon juice
1 TBSP cornstarch
1/2 cup shredded Parmesan cheese
1 TBSP chopped chives
Salt and pepper, to taste

Heat 1 tablespoon 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.
Add remaining oil and sauté the Brussels sprouts until they start to brown.
Whisk heavy cream, garlic, lemon juice, and cornstarch in a small bowl.
Deglaze the pan with the milk over medium heat. Add in cream mixture and let it simmer until sauce thickens. Stir in the shredded cheese and chicken. Remove from the heat and sprinkle with freshly chopped chives and ground pepper if desired.

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