Chorizo Sheet Pan Dinner

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4-6 cups brussel sprouts (remove outer leaves, cut off bottom, and then cut in half)

6-12 oz chorizo (check ingredients for Whole30)

1 tablespoon extra virgin olive oil

kosher salt & ground black pepper

1-2 avocados, sliced

2-4 eggs

garnish (optional): micro-greens.

Directions

Preheat oven to 375 degrees F.

Place prepped brussel sprouts in a large bowl. Drizzle with olive oil. Use your hands to massage the olive oil into the Brussel sprouts.

Sprinkle with a generous amount of salt and some pepper.

Take a parchment-lined baking sheet and place brussel sprouts on top.

Cut up chorizo into thick slices and add to the prepared baking pan.

Roast in oven for 15 minutes, tossing halfway.

While that is roasting, prep as many avocado halves as you want.

Also, get water ready to poach eggs. (NOTE: you can also just fry an egg if that is easier)

As soon as chorizo/brussel sprouts are done, poach as many eggs as you want.

To serve, place chorizo/brussel sprouts in bowl, top with poached egg, and half an avocado.

Garnish with micro-greens, if desired.

Nutrition

• Serving Size: 6 oz
• Calories: 356
• Total Fat: 27.7 g
• Saturated Fat: 8.2 g
• Trans Fat: 0 g
• Cholesterol: 130.5 mg
• Sodium: 586.4 mg
• Total Carbohydrate: 12.2 g
• Dietary Fiber: 5.8 g
• Total Sugars: 2.1 g
• Protein: 17.1 g