Preparation/ cooking time: 15 minutes
Macros per serving: 808 calories, 36.81g protein, 68.09g fat, 11.79 net carbs
Number or Servings: 1
Ingredients:
- 4 oz of chicken white meat (1-unit yield from 1 lb. ready-to-cook chicken), cut into cubes
- 2 tbsp of olive oil
- 1 cup of halved Brussels sprouts (approximately 5 sprouts)
- 1 tbsp of grounded walnuts
For the mustard and mushroom sauce
Preparation time: 5 minutes
- 1 tsp of mustard
- 1 tbsp of olive oil
- 1 tsp of chopped onion or ¼ tsp powdered onion
- 5 tbsp of sour cream
- ½ a cup of canned drained mushrooms
Mix everything in a bowl. Leave in a fridge until serving.
Preparation:
- Beat the chicken fillet a little with the pestle for meat, grease with oil and cut into cubes simmer it on medium heat.
- Add previously halved and washed Brussels sprouts, simmer a bit more, until the meat gets its brown crust and Brussels sprouts soften. Stir over walnuts, mix and cook a bit more. Remove from the stove, transfer it to a plate and overflow with previously prepared mustard mushroom sauce.
Nutrition tip: It is very important not to overcook Brussels Sprouts because they will lose their nutritional value. Brussels sprouts are one of the best choices when it comes to detoxification of the body because they contain a sulfur substance that is necessary when it comes to the process of detoxification in our body.
