3 tablespoons avocado oil, divided; plus more if necessary
Brussels sprouts, trimmed and halved lengthwise
1 lb chicken breast, diced into bite-sized pieces
1 large shallot, peeled and diced small
Salt and pepper (to taste)
1/4 cup balsamic vinegar
1 tablespoons honey (ideally once you've hit goals or on occasion)
To a large skillet, add 2 tablespoons avocado oil and Brussels sprouts with the cut side down, and cook over medium-high heat for about 4 to 5 minutes, or until seared and lightly golden brown. Toss and push brussels to the side of pan. Add remaining 1 tablespoon avocado oil (plus more if necessary) on bare side of the pan and add the chicken, shallots, salt, and pepper. Cook for about 4 to 5 minutes or until chicken is almost cooked through. Add in the balsamic vinegar and honey. Stir to combine. Reduce heat to medium-low and simmer for about 2 to 3 minutes or until chicken is cooked through and brussels sprouts are crisp-tender.
