Shredded Brussels Sprout and Chicken Bowl
Ingredients:
-1lb Brussel Sprouts (or you can buy them pre-shredded)
-2 to 3 thinly sliced chicken breast
-2 Tbsp Balsamic vinegar glaze
-1.5 Tbsp Grated parmesan cheese
-2 Tbsp olive oil
-Seasoning: Salt, pepper, kinder buttery steak, garlic powder, and onion powder.
mostly all measurements are rough estimates, I don’t measure when seasoning
Direction:
1. Preheat oven to 425 degrees F. and heat a large skillet to medium-high heat.
2. Before seasoning your chicken pat it dry. Then add 1/2 tsp of onion powder, 3/4tsp of garlic powder, 1.5 tsp of the kinder buttery seasoning, and salt and pepper to taste.
3. Then once your large skillet has heated completely, add oil to the skillet, and allow it to come to temperature to prevent the chicken from sticking. Once the like is hot, add your chicken.
4. Clean the Brussels sprouts and trim the ends. Then using a mandolin, shred the Brussel sprouts ( you can also buy shredded Brussels sprouts at some grocery stores).
5. Line a baking sheet with tin foil and add your shredding sprouts to the pan. Add 2 Tbsp of Olive oil, 1.5tsp garlic powder, 3/4tsp onion powder, salt and pepper to taste, 1/2tsp of kinder buttery steakhouse seasoning, and 1tbsp balsamic glaze. Then mix till well combined and add 1.5tbsp of parmesan grated cheese. Give it one more mix before placing in pan in the oven for 20 minutes
6. After 3-5minutes flip your chicken and let it cook for another 5 minutes. Allowing it to cook to an internal temperature of 165 before removing from the pan.
7. 3 minutes before your Brussel sprouts are done, turn the oven to broil to allow them to slightly brown. Be careful to watch the sprouts so they do not burn.
8. Remove from the oven, then assemble your bowl. Add a couple spoonfuls of Brussel sprouts to a bowl, top with the chicken, and garnish with bacon bits, a light balsamic drizzle, and parmesan.
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