Cranberry & Brussels Sprouts Salad with Chicken
Serves: 1
Happy Thursday! Only two more work days until the weekend! Are you excited? I know I am, even though the predicted weather here will be rainy and 55 degrees on Sunday! It just gives me a good excuse to stay inside and bake away! Before we get into today’s recipe, I want to announce the winner from the Giveaway! I was supposed to announce it this past Monday and I forgot! Why didn’t someone yell at me? ? Just goes to show you how busy things have been lately! The winner of the cookbook is Allie from ForgottenBeast! Congrats Allie! Please email me your address so the Soy Council can get you your book!! I can’t wait to see what recipes you will be trying!
And just as a side note; for those of you who don’t follow Allie’s blog A) I am wondering why because she is awesome! and B) she did an amazing post yesterday on how to eat clean and organic foods on a BUDGET while shopping at Whole Foods! But to make it even more eye-opening, she eats seven, yes seven times a day and uses expensive protein powder as a supplement! A days worth of food for the same price as one sandwich from Panera Bread? Yes!! Check it out! You will be amazed at how far your buck can go!
Ok, so now for today’s recipe! I am long over due with giving you a savory dish, so here’s at you! You know my recent obsession with Brussels Sprouts from my W.I.A.W posts! The other day I was craving them (shocker) in a savory way, but also wanted something sweet! What happened is the dish you see below! Pure deliciousness in a bowl!And the best part is, it’s so quick and easy…and portable!
Fit Ingredients
- 2c (170g) shaved brussels sprouts (I bought mine at Trader Joe’s)
- 3oz chicken breast, cooked and diced
- 2 tbs (28g) nonfat plain greek yogurt
- 2 tsp (10g) dijon mustard
- 1 tbs (10g) dried cranberries (do not buy ones with added sugar)
- 1 tbs (7g) sunflower seeds
- 1 tsp olive oil
- Salt & Pepper, to taste
Directions
1. In a saute pan heat your olive oil.
2. Add your brussels sprouts to the pan and saute until just cooked through (they will turn bright green).
3. Put your cooked brussels sprouts and chicken breast in a bowl.
4. Add in your greek yogurt, dijon mustard and S&P.
5. Toss until coated.
6. Top with dried cranberries and sunflower seeds.
7. Serve warm or chilled.
Yes! That’s it! So simple! From start to finish it took me less than 20 minutes to throw this together (that includes cooking the chicken). It was absolutely perfect on every note! Creamy, crunchy, salty, sweet and loaded with protein and yummy veggies! This would make a great lunch! Or you could leave out the chicken and make a larger bowl and serve this as a side dish to any main protein source! It is perfect for the holidays!
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Nutrition: (for the entire recipe)
Calories: 301.2, Protein: 30.3g, Carbs: 26.5g, Fat: 10.6g (1g Saturated), Sodium: 229mg, Fiber: 7g (Net carbs: 19.5g)
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