Related recipes: Dairy-Free, Egg-Free,
Fall, Garlic, Low-Fat,
Main Dishes, Nutrition Boosters, Onions,
Poultry, Rice, Wheat-Free
Brussels sprouts that is! A recipe for those who have always
thought they didn’t like these succulent green orbs!
Preparation facts
Yield: 4 servings
Ingredients
1 Tbs (15mL) olive oil
1 lb (455g) chicken breasts without skin, uncooked, (about 4
pieces)
1 Tbs (15mL) olive oil
3 cloves garlic, minced
2 large onions, thinly sliced
2 cups (395g) short-grain white rice, uncooked
1 tsp (4g) pepper
1 tsp (7g) cumin
4 cups (1L) chicken broth
1 lb (455g) fresh brussel sprouts
Directions
Heat oil in a large deep oven proof skillet that has a tight fitting
lid. Brown chicken pieces in hot oil, turning to brown on all sides. Remove chicken from
skillet and set aside.
Preheat oven to 350°F (175°C).
Add the second Tbsp (15mL) of oil to the skillet and heat. Add garlic
and onion and cook for 5 minutes, until onions are limp.
Add rice to the skillet and cook, stirring for 2 minutes, until all the
rice kernels are coated with oil. Add cumin, pepper, and chicken broth, and stir to combine.
Add brussels sprouts and mix to distribute evenly.
Flatten the rice with the back of a large spoon and place chicken
pieces on top. Cover pan, and bake for 30 minutes, until chicken is cooked through.
Serve a mound of rice and brussels sprouts with a piece of chicken.
Nutrition facts
Serving Size 1 serving
Calories 408
Calories from Fat 83 (20%)
% Daily Value*
14%Total Fat 9g
8%Saturated
Fat 1.6g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 5.9g
14%Cholesterol 41mg
85%Sodium 2028mg
25%Potassium 883mg
17%Total
Carbohydrate 52g
22%Dietary
Fiber 5.6g
Sugars 6g
Sugar Alcohols 0g
62%Protein 31g