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Publix Aprons Recipes

Chicken With Peppers and Oregano Pesto Brussels Sprouts

Total Time - 40 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare Brussels sprouts through step 1 - 5 minutes
  • Prepare chicken through step 4 - 20 minutes
  • While broth reduces, complete Brussels sprouts; slice chicken and serve - 15 minutes

Chicken With Peppers

1 medium yellow onion, sliced
2 small red bell peppers, sliced
4 cloves garlic, chopped (finely chopped)
2 (3-oz) links mild Italian sausage (chicken or pork)
2 tablespoons olive oil
1/4 teaspoon pepper
3/4 teaspoon kosher salt, divided
1 lb boneless, skinless chicken breasts
1/4 teaspoon crushed red pepper (optional)
3/4 cup white wine
1/2 cup reduced-sodium chicken broth
1/4 cup white balsamic vinegar

  • Slice onion and peppers; chop garlic.
  • Cut sausage into bite-size pieces (wash hands).
  1. Preheat sauté pan on medium-high 1–2 minutes. Place oil in pan, then add sausage; cook 2–3 minutes or until browned. Season chicken with pepper and 1/2 teaspoon salt (wash hands). Remove sausage from pan.
  2. Place chicken in pan; cook 2–3 minutes on each side or until browned. Remove chicken from pan.
  3. Place onions, peppers, garlic, and crushed red pepper in pan; cook 2–3 minutes or until onions and peppers are tender. Return sausage and chicken to pan; stir in wine, broth, vinegar, and remaining 1/4 teaspoon salt.
  4. Reduce heat to low; cook 5–6 minutes or until mixture has reduced by about one-half and chicken is 165°F. Remove chicken from pan.
  5. Slice chicken; serve with broth and pepper mixture.

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; CHOL 95mg; SODIUM 730mg; CARB 13g; FIBER 1g; PROTEIN 32g; VIT A 40%; VIT C 190%; CALC 4%; IRON 10%

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Oregano Pesto Brussels Sprouts

1 1/4 lb Brussels sprouts, quartered
4 cloves garlic, finely chopped
1 tablespoon fresh oregano leaves, finely chopped
1/4 cup basil pesto
2 tablespoons olive oil
1/2 cup crumbled tomato/basil feta cheese

  • Trim and quarter Brussels sprouts; chop garlic and oregano.
  1. Combine Brussels sprouts, garlic, and pesto until evenly coated.
  2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add Brussels sprouts; cook 7–8 minutes or until sprouts are tender.
  3. Remove pan from heat; top with cheese and oregano. Serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 16g; CHOL 15mg; SODIUM 400mg; CARB 14g; FIBER 5g; PROTEIN 8g; VIT A 25%; VIT C 160%; CALC 15%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 1/2 cup crumbled tomato/basil feta cheese

Dry Grocery
Add to your grocery list 1/4 cup basil pesto
Add to your grocery list 1/4 tsp crushed red pepper (optional)
Add to your grocery list 1/2 cup reduced-sodium chicken broth
Add to your grocery list 1/4 cup white balsamic vinegar
Add to your grocery list 3/4 cup white wine

Add to your grocery list 1 lb boneless, skinless chicken breasts
Add to your grocery list 2 (3-oz) links mild Italian sausage (chicken or pork)

Add to your grocery list 1 1/4 lb Brussels sprouts
Add to your grocery list 1-oz bag fresh oregano
Add to your grocery list 8 cloves garlic
Add to your grocery list 2 small red bell peppers
Add to your grocery list 1 medium yellow onion

From Your Pantry
Add to your grocery list 3/4 tsp kosher salt
Add to your grocery list 4 tbsp olive oil

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Aprons Advice

  • Complete your meal with fresh salad blend, crusty baguette, and cheesecake for dessert.
  • This dish is meant to be a little spicy. If omitting the crushed red pepper, it would be best to use hot Italian sausage instead of mild.
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Recipe Version poul0141