Frank’s Baked Chicken with Sautéed Brussels Sprouts

Frank's Baked Chicken with Sautéed Brussel Sprouts

I love Frank’s RedHot® Original sauce. Since I don’t like a lot of seasoning on my food, I use Frank’s as my go-to when I want to add a little flavor. I also use it as a substitute to ketchup to lessen my sugar intake. Frank’s baked chicken with sautéed Brussels sprouts is a meal we make at least 2-3 times a month because it is simple, healthy, and delicious! Adding a small side of mashed avocado adds extra flavor and helps cool off the kick of the hot sauce.

Shopping List

  • 1 lb. boneless skinless chicken breast (usually 2 breasts)
  • 1/2 cup Frank’s RedHot® (original flavor)
  • 1 bag of Brussels sprouts (I get the 1 lb. bag from Trader Joe’s)
  • 1 tablespoon olive oil
  • Camp Mix (sold on their website or on Amazon, I get mine at our local butcher shop)
  • Avocado (optional)



  • Preheat oven to 375°
  • In a small baking dish, lay the chicken breast flat and pour over the Frank’s RedHot®
  • Sprinkle Camp Mix on top of the chicken for added flavor
  • Bake for 35-40 minutes, or until internal temperature is 165°

Brussels sprouts:

  • Preheat pan on stovetop on medium heat
  • Cut the Brussels sprouts in halves (I also cut off the part that attached them to the stalk and throw away)
  • Add 1 TBSP of olive oil to pan, making sure the entire bottom of the pan is coated
  • Add Brussels sprouts and sprinkle with Camp Mix seasoning
  • Stir every few minutes to cook evenly
  • Cook for 8-10 minutes or until lightly browned

You might also like

1 Comment

  • Mel 2 months ago Reply

    I tried this and it was amazing. Instead of the avocado I made a baked sweet potato and it went together very well.

Leave a Reply