Brussels sprouts are one of those vegetables I could not get myself to like when I was younger. Call it a maturing palate or part of a delicious trend, I can not get enough of brussels these days. Brussels are an excellent source of Vitamin C and Vitamin K and are also a good source of folate, manganese, Vitamin B6, fiber, choline and more! Enjoy this nutrient dense dish, with a great boost of protein when combined with chicken.
Chicken with Brussels Sprouts and Mustard Sauce adapted from @My_Recipes
Serves: 4
Ingredients
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon Himalayan sea salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup low-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons ghee butter, divided
1 tablespoon chopped fresh flat-leaf parsley
4-5 Cups Brussels sprouts, trimmed and halved
Preparation
1. Preheat oven to 450°.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
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~Be Well @REJOOVwithMeg
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