Buffalo Chicken, Bacon & Ranch Skillet with Roasted Brussels Sprouts
 
 
Buffalo Chicken, Bacon & Ranch Skillet with Roasted Brussels Sprouts Author: Real Food with Dana Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4-5 servings Buffalo Chicken, Bacon & Ranch Skillet Author: Real Food with Dana Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 servings
Dana:
Ingredients
  • For the skillet
  • 4 slices bacon (thick cut is best)
  • 1 - 1.5 lbs chicken thighs
  • 1 lb brussels sprouts, stems cut off, halved
  • ½ red onion, chopped
  • 1 Tbspghee or avocado oil
  • 1 tsp minced garlic
  • For the ranch seasoning
  • 2 tsp dried parsley
  • 1 ½ tsp onion powder
  • 1 tsp garlic powder
  • 1 teaspoons dried dill
  • 2 teaspoons dried chives
  • ½ tsp mustard powder
  • ½ teaspoon black pepper
  • 1 tsp sea salt
  • For serving
  • paleo ranch dressing
  • the new primal buffalo sauce or frank’s red hot sauce
Directions
  1. Preheat the oven to 375 F.
  2. In a medium-sized bowl, toss the sprouts and chopped onions with 1 Tbsp ghee or avocado oil, garlic, and a small pinch of salt. Spread them evenly on a large prepared baking sheet.
  3. When the oven is ready, pop them in the oven and roast the brussels for 25 minutes, until crispy but the stray leaves are not getting too black..
  4. While brussels are roasting, pat the chicken dry. Cut it up into bite-sized pieces and set aside.
  5. Heat a large cast iron skillet over medium heat. Once hot, cook your bacon for about 3 minutes per side until slightly crispy - not burned!
  6. When the bacon is cooked through, remove it from the pan to a paper towel-lined plate and set aside.
  7. With the cast iron still hot, add your chicken in a single layer. DO NOT MOVE IT for about 5 minutes so the bottoms will brown. Then, using a large wooden spoon, stir the chicken so all the pieces get flipped over and cook for another 4-5 minutes. Use a fork for those stubborn pieces that won’t turn over.
  8. The brussels sprouts should be done by this point. Turn the heat down on the cast iron to medium-low and add your brussels sprouts & bacon back to the skillet, along with the garlic and all the ranch seasoning.
  9. Stir lightly with a wooden spoon, so the seasoning gets all over. Warm the flavors together for about 5 minutes on medium-low heat. You don’t want to let the brussels sprouts get too mushy.
  10. I like to serve this right out of the cast iron. Drizzle (or slather) ranch dressing and hot sauce on top.
Notes
PS - you can totally substitute the brussels sprouts for something like broccoli!
3.5.3208
3.5.3208
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/buffalo-chicken-bacon-ranch-skillet/