|2 servings||calories per servings 430||protein serving 37 g||carbs per serving 30 g||total fat per serving 19 g|
It’s no secret that not everyone loves brussels sprouts. But this recipe has a sure-fire trick for making converts. Few foods are better suited for one another than brussels sprouts, apple cider vinegar and bacon. Add chicken and a few flavor boosters like sage and mustard, and you’ve got a delicious wintertime dinner that no one can turn down.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||30 g|
|Dietary Fiber||10 g|
Please read entire recipe before beginning.
• Cut each chicken breast lengthwise into 4 strips.
• Season on all sides with a total 1/4 teaspoon PeachDish Salt.
MISE EN PLACE
• Chop bacon.
• Peel and dice onion.
• Pick and chop 3 sage leaves (save any remaining sage for another use).
• Trim brussels sprouts’ stem ends and any brown parts. Halve sprouts through stem end.
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When hot, add chicken. Cook without disturbing until browned on bottom, 1-2 minutes.
• Turn chicken. Cook until browned on other side, 1-2 minutes (chicken will not be cooked through).
• Transfer chicken to a plate.
Reduce heat under pan to medium. Add bacon and 1/4 cup water. Cook, stirring occasionally, until water evaporates and bacon begins to brown, 8-10 minutes.
• Add onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Add brussels sprouts and sage. Cook, stirring, 3-4 minutes.
• Stir in sugar, vinegar, mustard, liquid aminos, 3/4 cup water and 1/2 teaspoon PeachDish Salt. Scrape any browned bits from the bottom of the pan.
• When liquid boils, cover pan. Cook until brussels sprouts begin to become tender, 8-10 minutes.
• Uncover pan. Return chicken and resting juices to the pan. Cook, stirring occasionally, until chicken is cooked through and brussels are tender, 3-4 minutes.
• Stir in butter. Taste and adjust seasoning as desired. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...