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Publix Simple Meals

Chicken With Peppers and Oregano Pesto Brussels Sprouts

Total Time:
40 minutes
Active Time:
40 minutes

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 (or chicken broth)
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.

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.

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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Chicken With Peppers

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; SAT FAT 2g; TRANS FAT 0g CHOL 95mg; SODIUM 730mg; CARB 13g; FIBER 1g; SUGARS 8g; PROTEIN 32g; VIT A 40%; VIT C 190%; CALC 4%; IRON 10%

Oregano Pesto Brussels Sprouts

CALORIES (per 1/4 recipe) 220kcal; FAT 16g; SAT FAT 4g; TRANS FAT 0g CHOL 15mg; SODIUM 400mg; CARB 14g; FIBER 5g; SUGARS 3g; PROTEIN 8g; VIT A 25%; VIT C 160%; CALC 15%; IRON 10%

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