Caprese Avocado Chicken & Brussel Sprout Hash

Caprese Avocado Chicken & Brussel Sprout Hash


A little salty and a little sweet, this dish has something to please everyone. Succulent chicken topped with tomato and avocado is creamy and bright, while the brussel sprouts bring smokiness and crunch to the table. Sweetness from the tomato pairs well with the sautéed brussel sprouts, with each bite offering an exciting combination of textures.


Calories Per Serving: 854  |  Serves: 2  |  Minutes: 25

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  1. Preheat oven 425 degrees.
  2. Season both sides of chicken breasts with ½ salt packet and ½ pepper packet.
  3. Heat a medium skillet with an oven proof handle on medium-high heat. Add ½ olive oil packet, wait 45 seconds then add chicken carefully and bring heat down to medium.
  4. Turn the chicken breasts after 2 minutes and remove from heat.
  5. Add balsamic vinegar and tomatoes to chicken & place skillet in oven. This will blister the tomatoes while reducing the balsamic vinegar which will make a nice pan sauce. Cook in oven for 10 minutes.
  6. While your chicken is cooking cut ends off brussel sprouts and quarter.
  7. Dice bacon. Heat a medium skillet on medium-high and add remaining ½ packet of olive oil into pan, wait 45 seconds. Add bacon and brussel sprouts. The trick to getting these crispy is patience, so don't touch skillet for at least 1 minute. When you start to see a nice crispy crust developing on sprouts then you can toss in the skillet. Cook 4 minutes, stirring occasionally.
  8. Remove skillet of chicken from oven and scoop blistered tomatoes on top of chicken and place sliced mozzarella on top then put back into oven to melt for 1 minute. Make sure internal temperature of chicken is 165 degrees.
  9. Serve the brussel hash either on the side or under the chicken. Take chicken out of the oven, plate and top with pan sauce. Finish with sliced avocado.


  • 2 chicken breasts
  • 6 oz brussel sprouts
  • 1 avocado
  • 3 oz bacon or pancetta
  • 4 oz fresh mozzarella
  • 6 cherry tomatoes
  • 1 packet balsamic vinegar
  • 1 packet olive oil
  • 1 packet black pepper
  • 1 packet fine sea salt

Tools Needed:

  • 2 Medium skillets (1 ovenproof)
  • Chef's knife
  • Cutting board
  • Meat thermometer (optional)