Featuring the perfect balance of protein, healthy fats and veggies, this is a flavorful bowl guaranteed to satisfy.
Serves: 2
Ingredients
- nonstick cooking spray
- 1 lb. brussels sprouts, shaved or thinly sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup onion, thinly sliced
- 1 cup cherry tomatoes
- 4 tbsp. extra virgin olive oil
- salt and pepper
- 5 strips of low-sodium bacon
- 2 chicken breasts
- light ranch dressing
Instructions
- Line a baking sheet with aluminum foil and give it a quick spritz with some nonstick spray.
- Preheat oven to 400°F. Heat a medium-sized or large pan over medium-high heat.
- In a bowl, toss the brussels sprouts, asparagus, onions and tomatoes with 2 tbsp olive oil and sprinkle with salt and pepper. Spread them out on the lined baking sheet along with the bacon and cook 12–15 minutes or until done to your liking.
- While the veggies are roasting, add the remaining 2 tbsp olive oil to the hot pan, season the chicken with salt and pepper and sauté 4–5 minutes on each side or until cooked through.
- Remove chicken and cut into 1-inch chunks. By this time the veggies should be done as well. Chop up the cooked bacon.
- Combine all of the ingredients in a serving bowl, toss with some light ranch dressing and enjoy!
Recipe courtesy of Rob Varner of Sheepshead Eats