The combination of the seasoned grilled chicken, zesty dijon mustard and zesty red wine vinegar make this a savory lean dish.
WHAT'S IN IT:
HOW TO MAKE IT:
This is a quick meal you can make from left overs that you grilled the night before. I always marinate my chicken in a low-fat organic salad dressing and season it with a teaspoon to 1 tablespoon of McCormick Montreal Steak Grill Mate Seasoning. I like to grill the small brussel sprouts and season them with sea salt, black pepper and a tablespoon of organic extra virgin olive oil. I use a black iron skillet on the grill for the brussel sprouts. You can add a tablespoon of white wine to the skillet, to give the sprouts more flavor.
Cut your grilled chicken into bite size pieces or cubes and your small brussel sprouts, can be cut in half or chopped.
Pour your chicken and brussel sprouts into a bowl and add dijon mustard and red wine vinegar. Blend everything together and serve. You can add brown rice, quinoa or couscous to increase the carbs.
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