Balsamic Chicken and Brussel Sprouts -RESTART Approved

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.

Serves 2

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

Instructions:

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.

Enjoy!