Updated: Aug 10, 2020
This one pot meal is a winner for any season or occasion! I served it for the first time at one of my RESTART class reunions--a very fun dinner of RESTART meals where graduates reunite. Everyone expressed how much they enjoyed this dish.
As a part of my nutritious lifestyle, I love to build a meal with 2-3 low-glycemic carbohydrates, 1 fat, and 1 protein. Can you find those components in the recipe below? My protein comes from chicken/walnuts, fat from the coconut oil/walnuts, and the carbohydrates are in the form of brussel sprouts and mushrooms.
10 oz cooked shredded chicken
1 cup brussel sprouts (halved)
1 cup baby bella mushrooms (quartered)
2 Tbsp. coconut oil
⅓ cup chopped walnuts
2 Tbsp. balsamic vinegar
1 tsp. Italian seasoning
2 cloves garlic
1 tsp. himalayan salt
fresh ground pepper
In a medium sized frying pan, saute your brussel sprouts in coconut oil on medium heat for about 5 minutes. Add in your mushrooms and cook for about another 4-5 minutes until mushrooms are cooked through. Add in your cooked, shredded chicken and chopped walnuts and toss until hot. Remove from the heat.
In a small bowl, whisk together your vinegar and seasonings until smooth.
Pour over the chicken mixture and toss until evenly coated.