This post may contain affiliate links. Read our disclosure here.
This keto garlic butter chicken bites recipe combines tender and juicy pieces of spiced chicken flash sautéed in a garlic butter sauce along with fresh green slices of brussels sprouts and spritzed with fresh lemon juice. If you love tender chicken and brussels sprouts and are passionate about garlic sauces – then this easy 20-minute dinner recipe is for you!
Why You’ll Love This Garlic Butter Chicken Bites Recipe:
I had a feeling that I’d love this dish the first time that I tried it:
It tastes light and fresh, yet is filling enough to keep the family happy until breakfast.
It is one of those perfect warm evening meals. Not heavy nor does it make you feel weighed down.
I have tried many a gluten-free & whole30 variety to this recipe and many have turned out tasty, many have been blah, and one has been the perfect blend of buttery lemony garlicky goodness.
I try and always toss in extra veggies on top of the vegetables I already include in this one-pot recipe, whenever possible.
So 2 cups of spinach are thrown in there sometimes when I have it on hand for the last 2-3 minutes of cook time. Two cups may sound like a lot of spinach for a dish to some, but once ya sauté those bad boys up, they shrink a lot and leave you wanting to toss more of it in.
Melt 2 Tablespoons of the ghee in a large non-stick skillet. Add the Brussels sprouts and pepper to taste and cook for 5 minutes over medium-high heat.
While the Brussels sprouts are cooking, In a medium mixing bowl combine the paprika, onion and garlic powders, salt and pepper, and red pepper flakes and mix well. Add the cubed chicken to the spice mix and stir to coat evenly. Add the other 2 Tablespoons of ghee, the minced garlic, and the spiced chicken to the Brussels sprouts after the sprouts have cooked their 5 minutes and allow the chicken to brown on all sides, about 7-8 minutes.
Once the chicken is browned and has reached an internal temperature of 165*F pour the chicken broth and hot sauce (optional) into the skillet and stir occasionally for 1-2 minutes or until the liquids have reduced by half.
Remove the chicken and vegetables from the heat and allow to cool for 2-3 minutes before sprinkling with chopped fresh parsley garnish and serving!
Substitutions
If you don’t have or like brussel sprout, any of your favorite sauteed vegetables will do. You will just have to adjust the time you saute them in the ghee. Think delicious
Make sure that your garlic butter chicken bites have cooled down to room temperature before you try and store them away.
Find a food-safe airtight storage container to place your leftovers in. Store them in the fridge for up to 2-3 days.
To reheat, simply place your leftovers in or on a microwave-safe dish with a loose-fitting cover so that you don’t splatter your microwave and have to clean up a mess.
Then microwave your leftover chicken bites on high power for 60-90 seconds depending on how hot you like your leftovers and how much you are heating up at one time.
If you are a lemon-lover, squeeze a pinch more of that lemon juice over your reheats and enjoy a second time!
This keto garlic butter chicken bites recipe combines tender and juicy pieces of spiced chicken are flash sauteed in a garlic butter sauce along with fresh green slices of Brussels sprouts and spritzed with fresh lemon juice. If you love tender chicken and Brussels sprouts and are passionate about garlic sauces – then this easy 20-minute dinner recipe is for you!
Melt 2 Tablespoons of the ghee in a large non-stick skillet. Add the Brussels sprouts and pepper to taste and cook for 5 minutes over medium-high heat.
While the Brussels sprouts are cooking, In a medium mixing bowl combine the paprika, onion and garlic powders, salt and pepper, and red pepper flakes and mix well. Add the cubed chicken to the spice mix and stir to coat evenly. Add the other 2 Tablespoons of ghee, the minced garlic, and the spiced chicken to the Brussels sprouts after the sprouts have cooked their 5 minutes and allow the chicken to brown on all sides, about 7-8 minutes.
Once the chicken is browned and has reached an internal temperature of 165*F pour the chicken broth and hot sauce (optional) to the skillet and stir occasionally for 1-2 minutes or until the liquids have reduced by half.
Remove the chicken and vegetables from the heat and allow to cool for 2-3 minutes before sprinkling with chopped fresh parsley garnish and serving!
