September is here!
The lazy days of summer are winding down and busy schedules are back. Mealtimes often become a daunting task, but they don’t have to be! This one-skillet recipe is perfect for a busy weeknight. Each serving is packed with fiber, protein and vitamin C. Try this nutritious recipe for a simple meal with an easy cleanup!
Brussels Sprouts with Riced Cauliflower and Chicken
Prep time: 15 minutes
Cook time: 30 minutes
1 rotisserie chicken
2 tablespoons extra-virgin olive oil
½ cup scallions, chopped
½ cup white onion, chopped
4-5 cloves garlic, minced
2 (16-ounce) bag riced cauliflower
2 cups brussels sprouts, halved or quartered
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
3 cups brown rice, cooked (optional)
Cut meat from the chicken and dispose of the bones. Chop the chicken into cubes and set aside.
Heat a cast-iron skillet (or large non-stick pan) to medium heat. Add 2 tablespoons of extra-virgin olive oil. Once the oil is hot, add chopped onions and cook for 4-5 minutes. Add garlic and cook until fragrant, roughly 1 minute.
Add riced cauliflower and brussels sprouts and cook for 10 minutes. Stir in half of the scallions.
Make a well in the center of the skillet and add cubed chicken. Warm the chicken for 5 to 10 minutes. Combine warm chicken into cauliflower mixture.
Add soy sauce and sesame oil. Mix all ingredients together and cook for another 5 minutes.
Top with fresh scallions and enjoy!
*For a heartier meal, serve with ¾ cup brown rice
Nutrition Facts Per Serving:
Total Fat: 15g
Total Carbohydrate: 50g
Dietary Fiber: 10g
Total Fat: 14g
Total Carbohydrate: 16g
Dietary Fiber: 8g