Everyone has their favorite chicken recipe and most likely it is FRIED, FRIED, FRIDE!
This Keto Brown Sugar Bacon Wrapped Chicken is probably one of my favorite chicken recipes. This recipe is made with a delicious blend of spices that are sweet & spicy! This is one of the easiest chicken recipes you can find.
Did I say it only has 4 net carbs per serving because it's made with a brown sugar replacement? You can make this whole recipe including the brussels sprouts in 45-60 minutes!
I roasted brussels sprouts because it pairs well with this savory chicken. So what are you waiting for, start cooking this recipe!!!
Remember, I cook it, I eat it, so I know you'll love it!
Brown Sugar Bacon Wrapped Chicken Ingredients
2 lbs chicken breast
16 slices bacon
1 cup Brown Sugar Replacement (Swerve Sweetener)
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Pink Salt (Salt or Sea Salt)
2 tsp Smoked Paprika
1 tsp Ground Black Pepper
1/2 tsp Red Pepper Flakes (or to taste)
1/4 tsp Cayenne Pepper (or to taste)
Fresh parsley for garnish
Brussels Ingredients
2 tablespoons extra virgin olive oil
400 g Brussels sprouts, finely sliced
½ cup slivered almonds
2 cloves garlic, thinly sliced
½ cup dried cranberries
1 teaspoon finely grated lemon rind
1 tablespoon mint, chopped
Dressing Ingredients
1 tablespoon extra virgin olive oil
1 teaspoon wholegrain mustard
2 teaspoons lemon juice
1 teaspoon maple syrup
Chicken Direction
Preheat your oven to 400°F. Dry your chicken breasts off with a paper towel.
In a bowl, combine your brown sugar Swerve, salt, pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, and cayenne pepper. Mix well.
Add half of your Swerve spice mix to your chicken breasts so that they’re well coated. Reserve the rest of the Swerve spice mix for topping.
Wrap the chicken with the bacon slices in a single layer. Secure with toothpicks if necessary (I didn’t need to, but you can).
Place the chicken in a cast-iron skillet or oven-safe dish. Note: I split into two batches! Coat the top of the bacon-wrapped chicken with the remaining Swerve spice mix.
Bake in the oven for 15 minutes, and pour the liquid from the chicken into a bowl, pour the liquid over the chicken. You will need to pour some of the liquid again into the bowl before placing it back in the oven. Rotate the cast iron skillet, and place back in the oven again for 15 minutes.until the chicken is done.
If you like your bacon crispy pour most of the liquid out of the skillet, and broil on high for 2-3 minutes, watching very closely so nothing burns. Note: I did both sides on high for 2-3 minutes because I wanted both sides crispy.
Brussels Sprouts Directions
Preheat oven to 400°F
Spread brussels sprouts over a large oven tray and drizzle with the chicken liquid you saved, coating them evenly. (Optional: add a sprinkling of salt and pepper if you so desire.)
Roast them for 10 minutes, then add almonds and garlic and roast for a further 5 minutes or until the sprouts are lightly browned and crisp around the edges.
To make the dressing, mix all ingredients together in a small bowl.
Toss cranberries, lemon rind, mint, and dressing through the roasted mix and serve.
Garnish chicken with parsley, and place brussels on the plate, and enjoy!
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