Name: Chicken Breasts with Brussels Sprouts, Chickpeas, and Bacon
Total time: 40 min
Ingredients: 4 (6-ounce) boneless, skinless chicken breasts, trimmed; ¾ teaspoon table salt, divided; ½ teaspoon pepper, divided; 4 slices bacon, chopped; 1 pound brussels sprouts, trimmed and sliced thin; 1 (15-ounce) can chickpeas, rinsed; ¼ teaspoon red pepper flakes; ¼ cup chicken broth; 2 tablespoons lemon juice; ¼ cup shredded Parmesan cheese

Why This Recipe Works

Thinly shredded brussels sprouts cooked up quickly to bulk up this easy skillet meal.

Before You Begin

If you have a food processor with a slicing disk, you can use it to slice the brussels sprouts. Use the large holes of a box grater to shred the Parmesan.

Instructions

Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook bacon in 12-inch nonstick skillet over medium-high heat until beginning to crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to bowl.

Add chicken to bacon fat left in skillet and cook over medium-high heat until golden brown, about 5 minutes per side. Transfer chicken to plate.

Stir brussels sprouts, chickpeas, pepper flakes, cooked bacon, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper into fat left in skillet. Nestle chicken into skillet along with any accumulated juices. Pour in broth and bring to simmer. Reduce heat to medium-low; cover; and cook until chicken registers 160 degrees, 6 to 8 minutes. Transfer chicken to carving board. Stir lemon juice into brussels sprout mixture. Slice chicken ½ inch thick and return to skillet. Sprinkle with Parmesan. Serve.