So I’ve been on this low-carb kick for about a month now. Full disclosure - I ate two orders of cheese fries this past weekend and they were heavenly. BUT, now it’s spring break crunch time and I need to keep on keepin’ on!
One veggie that I haven’t explored at ALL is the brussel sprout. I can’t even remember the last time I ate a brussel sprout before a couple weeks ago. Lots of people SWEAR by them but I have never gotten into them - until now! First, I tried frozen sprouts. Not too bad but not the best. They reminded me of cabbage which gave me some ideas of how to prepare them - shred them and make a “Brussel Bowl”!
My first go-around with my brussel bowl idea left the brussels a little bitter so I added some honey and balsamic and took that right out. Also, I marinated my chicken with the same ingredients I added to the brussels which provided more flavor. Recipe listed below!
How do you prepare your brussels?
Honey Balsamic Brussel Bowl
Makes 2 bowls
2 - 4 ounce chicken breast thinned out to ½-¾” thick
1 Tablespoon Oil
1 Tablespoon balsamic vinegar
1 Tablespoon honey
½ teaspoon garlic
1 Tablespoon butter
1 Tablespoon oil
½ lb brussel sprouts, Cut into thin strips
¼ red onion, cut into strips
½ teaspoon salt
1 Tablespoon Balsamic vinegar
1 Tablespoon honey
½ teaspoon minced garlic
½ cup diced fresh mozzarella or feta
½ cup diced tomato
Basil, chiffonade for garnish
Mix together marinade (oil, balsamic, honey, and garlic) and place in small bag with chicken overnight.
Next day, warm skillet on medium heat. Place chicken in pan when heated and cook each side for 3-4 minutes (lightly salt each side as you go) or until chicken fully cooked. Set aside. Wipe out skillet it needed.
In same skillet, add butter and oil. After melted, add brussel sprouts and onion. Saute on medium high heat for 3-4 minutes. Sprinkle with salt.
Mix together balsamic, honey, and garlic. Add into skillet and cook for an additional 2 minutes. Take off heat.
Place sauteed brussels into bowl and top with cooked chicken, tomatoes, cheese, and basil.