Cut the ends off the brussels sprouts and run a knife through them to shred. Set aside.

Place the chicken breasts between two pieces of plastic wrap and pound to about ¼ of inch thick.

Whisk the egg in a shallow bowl to create an egg wash.

Mix the almond flour, poultry season, garlic powder, paprika, cumin, parsley, and salt.

Heat the coconut oil a large skillet over medium-high.

Dip the chicken into the egg wash, then coat in the almond flour mixture. Add it to the skillet. Mine were so big once flattened I had to cook them one at a time.

Since they are pounded thin they will only take a couple of minutes per side. Just cook until firm and no longer pink in the middle.

While the chicken is cooking, cut up the bacon and add it to a large nonstick skillet. Cook over medium heat until it begins to render and crisp up.

Add the brussels sprouts to the skillet with the bacon and toss with a pinch of salt. Cook for a few minutes until warmed through.

Serve half the brussels sprouts with one of the breasts.