Chicken, Brussels Sprouts & Mushroom Salad
This Chicken, Brussels Sprouts & Mushroom Salad is a healthy and filling dish that is perfect for those looking to lose weight. It is low in calories and high in protein, fiber, vitamins, and minerals, which helps keep you full for longer periods. This recipe is gluten-free, making it suitable for many dietary preferences. It is also low in oil, making it a healthier option for those trying to reduce their fat intake.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
134 kcal
Protein
15 g
Carbs
6 g
Fat
6 g
Fiber
3 g
Ingredients
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Chicken, poultry, breast, skinless
200 gms (200g)
Brussels sprouts
100 gms (100g)
Button mushroom, fresh
100 gms (100g)
Baby Spinach
0.5 cup chopped (100g)
Dijon mustard
1 tsp (6g)
Balsamic Vinegar
1 tbsp (15g)
Black Pepper
0.5 tsp (1g)
Lettuce
0.5 cup, chopped (100g)
Arugula Leaves
0.5 cup, chopped (100g)
Instructions
Preparation
-Wash and cut Brussel sprouts into half
-Slice mushroom and blanch for few mins.
Cooking Steps
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a frying pan over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through.
In the same pan, add the halves Brussels sprouts and sliced blanched mushrooms. Cook over medium-high heat for 5-7 minutes until tender.
In a large bowl, combine mixed greens, and the cooked Brussels sprouts and mushrooms.
In a small bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.
Serve the salad with the baked chicken breasts.