Epic Creamy Pepper Chicken Bowl with Roasted Brussels Delights!
A delicious and creamy chicken bowl featuring roasted Brussels sprouts and mashed potatoes, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 chicken breasts
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound Brussels sprouts, halved
- 2 cups mashed potatoes
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the Brussels sprouts in the oven for 20-25 minutes until golden brown.
- In a skillet, heat olive oil over medium heat and cook the chicken breasts until golden and cooked through, about 6-7 minutes per side.
- Remove the chicken and let it rest. In the same skillet, add heavy cream, garlic powder, and black pepper. Stir until combined and heated through.
- Slice the chicken and return it to the skillet, coating it in the creamy sauce.
- Serve the chicken over a bed of mashed potatoes with roasted Brussels sprouts on the side.
Notes
- For a spicier kick, add crushed red pepper flakes to the sauce.
- Feel free to substitute chicken with tofu for a vegetarian option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg