Thai Chicken and Brussels Sprout Skillet

Serves 4

Pre-shredded Brussels sprouts make super-quick work of this one-pan meal. If you have the time to shred your own sprouts (see Tip below), they will taste a little fresher.

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

• 4 tablespoons extra-virgin olive oil or coconut oil
• 1 pound boneless skinless chicken thighs, thinly sliced (see Tip below)
• ½ teaspoon salt
• 2 bags (9 to 10 ounces each) shaved Brussels sprouts
• 1 cup packaged shredded carrots, or 2 medium carrots, shredded
• 2 tablespoons chopped shallots
• ½ cup Asian Citrus Dressing
• Whole30 Sriracha

In an extra-large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chicken and cook, stirring occasionally, for 3 minutes. Sprinkle the chicken with the salt. Add the remaining 2 tablespoons olive oil to the skillet, then the Brussels sprouts, carrots, and shallots. Cook, stirring occasionally, until the sprouts are tender and lightly browned, 5 to 8 minutes. Add the dressing and heat through, about 1 minute. Serve with the Sriracha.

TIPS To make this recipe even faster, use 3 cups chopped leftover cooked chicken.

To shave your own Brussels sprouts, use a food processor to shave about 1¼ pounds trimmed Brussels sprouts. You should have about 10 cups shaved Brussels sprouts.