Mushroom Chicken Recipe with Roasted Brussels Sprouts #ReimagineYourRoutine
30 minute meal – make the mushroom chicken and roasted brussels sprouts at the same time for a fast, healthy family meal.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: One Pot Dinner
- Cuisine: American
Ingredients
Scale
- 1 bag Tyson® Grilled & Ready® Chicken Breast Strips
- 8 slices Hillshire Farm® Farm Classics® Lunchmeats Hickory Smoked Ham
- 1 pound of brussels sprouts
- 1 tsp garlic powder
- 1 TBSP olive oil
- 1 TBSP butter
- 1 white onion
- 1 tsp minced garlic
- 8 oz. sliced mushrooms
- 1 TBSP chicken bouillon
- 2 cups water
- Salt and pepper to taste
Instructions
- Set the oven to 400ºF. While the oven pre-heats, cut off the ends and halve the brussels sprouts. Wash and drain well.
- Toss the brussels sprouts with the garlic powder and olive oil until coated, adding salt and pepper as desired.
- Cover a cookie sheet with foil and spread the brussels sprouts onto the sheet in one layer. Place the cookie sheet in the oven and cook for 15 minutes, until the edges of the brussels sprouts start to crisp.
- In a saute pan, melt butter.
- Cook mushrooms, onions, and garlic until tender.
- Add crushed chicken bouillon and 2 cups of hot water. Stir to mix. You can premix the bouillon into the water if you like.
- Add chicken to the pan, stirring to coat in the broth mixture.
- Cover and cook for about five minutes, until liquid reduces by half.
- While the chicken is cooking, dice the 8 ham slices.
- In a sauce pan, sauté the ham until the edges crisp.
- Remove the brussels sprouts from the oven and add them the pan with the ham.Toss to mix.
- Remove both pans from the stove and serve!
Nutrition
- Serving Size: 1 cup
- Calories: 349
- Sugar: 2.7 g
- Sodium: 2069.6 mg
- Fat: 9 g
- Carbohydrates: 24.8 g
- Protein: 44.6 g
- Cholesterol: 56.3 mg
