Brussel sprout, chicken and bacon skillet

20 4 servings


420 Kcal
23.5g Fat
10g Carbs
5.6g Net Carbs
3.6g Sugars
42.5g Protein


  • 1 pound or 450g of trimmed Brussels sprouts
  • 200g of smoked bacon / pancetta / lardons
  • 1 pound or 450g of cooked chicken / leftover turkey
  • 4 cloves of garlic
  • 1 tablespoon of olive oil
  • Sea salt to taste
  • 1/2 teaspoon of ground pepper
  • 2 tablespoons of chopped chives


  1. Bring a large pan of water to a boil.
  2. Half your Brussels sprouts and blanch them in boiling water for 5 minutes.
  3. In a large skillet, fry the bacon and crushed garlic.
  4. Drain the Brussels sprouts, give them a cold rinse.
  5. Add the chicken to the pan and the Brussels sprouts. Season with salt and pepper. Cook on medium for 5 minutes and add the olive oil. Cover and cook for a further 5 minutes.
  6. Uncover, stir around and cook for 5 minutes. Stir in the chopped chives and serve.
  7. Ps: if you don’t use bacon, replace with a tablespoon of olive oil and follow the same steps


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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