Sweet & Spicy Brussels Sprout Chicken Skillet

This Sweet & Spicy Brussels Sprout Chicken Skillet is one of those easy meals that delivers big flavor with simple ingredients. Tender shredded chicken, sautéed Brussels sprouts, sweet bell peppers, and a sweet chili lime sauce come together in one skillet for a meal that feels both nourishing and satisfying. Toasted coconut flakes add the perfect finishing touch with a little crunch and subtle sweetness.

It is the kind of recipe that works for busy weeknights, meal prep lunches, or those nights when you want something healthy without spending hours in the kitchen. The balance of sweet, savory, spicy, and fresh flavors makes every bite feel exciting while still using everyday ingredients.

How This Recipe Supports Feeling Good

This recipe is packed with ingredients that help create a balanced, satisfying meal. Brussels sprouts provide fiber and nutrients, while shredded chicken adds protein to help keep you full and energized. The combination of healthy fats from coconut oil and naturally sweet flavors from honey creates a meal that feels comforting without being overly heavy.

The lime juice and fresh vegetables keep the dish bright and fresh, while the customizable add-ins make it easy to adjust based on what sounds good or what you already have on hand.

Why You Will Love This Recipe

• Quick and easy for busy weeknights
• Packed with flavor from the sweet, spicy, and savory sauce
• Great for meal prep and leftovers
• High in protein and loaded with vegetables
• Easily customizable with different add-ins and toppings
• Made in one skillet for easy cleanup
• Naturally dairy free
• Delicious on its own or served over rice or quinoa

Sweet & Spicy Brussels Sprout Chicken Skillet

This Sweet & Spicy Brussels Sprout Chicken Skillet is a flavorful, protein-packed meal made with shredded chicken, tender Brussels sprouts, crisp bell peppers, and a sweet chili lime sauce. Finished with toasted coconut flakes for added texture and flavor, this easy skillet dinner is perfect for busy weeknights, meal prep, or a nourishing lunch the next day.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: lunch, Main Course, Salad

Ingredients Method Notes

Ingredients

  

• 1 tbsp coconut oil
• ½ cup unsweetened coconut flakes
• 4 cups Brussels sprouts shredded
• 1 red bell pepper diced
• 2 shallots diced
• 2 green onions sliced
• 2 cooked chicken breasts shredded
• ¼ cup soy sauce
• 3 tbsp honey
• 2 tsp red chili flakes
• 1 lime juiced
• Salt and pepper to taste

Optional Add-Ins

• Crispy bacon
• Diced apples
• Dried cranberries
• Fresh cilantro
• Crushed peanuts or cashews

Method

 

1. Heat the coconut oil in a large sauté pan over medium heat. Add the coconut flakes and toast until golden brown, stirring frequently. Remove from the pan and set aside.
2. Add the bell pepper, shallots, and green onions to the pan and sauté for about 5 minutes until softened.
3. Add the shredded Brussels sprouts and cook for 8–10 minutes, stirring occasionally, until tender and lightly caramelized.
4. Stir in the shredded chicken, soy sauce, honey, red chili flakes, lime juice, salt, and pepper. Cook for 2–3 minutes until everything is warmed through and coated in the sauce.
5. Remove from heat and top with the toasted coconut flakes. Garnish with cilantro, crushed nuts, or additional lime juice if desired.

Notes

Rotisserie chicken works great for a quick shortcut.

For extra crunch, top with chopped cashews or peanuts before serving.

Adjust the chili flakes to make it milder or spicier depending on preference.

Store leftovers in an airtight container in the refrigerator for up to 4 days.