• 1lb or 450g of trimmed Brussels sprouts
• 1 3/4 cups or 200g of smoked bacon / pancetta / lardons
• 1lb or 450g of cooked chicken / leftover turkey
• 4 cloves of garlic
• 1 tbsp of olive oil
• Sea salt to taste
• 1/2 tsp of ground pepper
• 2 tbsp of chopped chives

• Step 1:

  Bring a large pan of water to a boil.

• Step 2:

  Half your Brussels sprouts and blanch them in boiling water for 5 minutes.

• Step 3:

  In a large skillet, fry the bacon and crushed garlic.

• Step 4:

  Drain the Brussels sprouts, give them a cold rinse.

• Step 5:

  Add the chicken to the pan and the Brussels sprouts. Season with salt and pepper. Cook on medium for 5 minutes and add the olive oil. Cover and cook for a further 5 minutes.

• Step 6:

  Uncover, stir around and cook for 5 minutes. Stir in the chopped chives and serve.

• Step 7:

  Ps: if you don’t use bacon, replace with a tablespoon of olive oil and follow the same steps

This dish pairs well with:
• Roasted Carrots & Parsnips With Cumin Seeds
• Butternut Squash & Quinoa Salad

This dish can be prepared in advance. It keeps in the fridge for up to 2 days.