Monday Meals: Creamy Balsamic Chicken & Brussel Sprouts

Rebecca in the Wisconsin Test Kitchen is back on the Whole 30 for the second time. Spoiler: the second time is more miserable than the first. By day three, she was craving burritos and scowling. A lot. But day 4 and 5 seemed to tame the savage beast. And some delicious, complaint food didn't hurt either. One of our new favorite Whole 30 recipes is this delicious, hearty dish that only tastes indulgent.


Creamy Balsamic Chicken & Brussel Sprouts
Recipe courtesy of: Chocolate Salad

Ingredients
5 oz cooked shredded chicken
1/2 C brussel sprouts
1/2 C baby bella mushrooms
1 T Whole 30 approved mayonaise (we used Tessiemae's)
1 T balsamic vinegar
1/4 t Italian seasoning
1/8 t garlic powder
1/4 t kosher salt or to taste
fresh ground pepper

Instructions
In a medium sized frying pan, saute your brussel sprouts (halved) on medium heat for about 5 minutes. Add in your mushrooms (quartered) and cook for about another 4-5 minutes until mushrooms are cooked through. 

Add in your cooked shredded chicken and toss until hot. Take off the heat.

In a small bowl, whisk together your mayo, vinegar, and the rest of the seasonings until smooth.

Pour out over chicken mixture and toss to coat everything.

Not looking to try Whole 30? That's fine; this chicken dish is so delicious even non-Whole 30 fans will love it. And it's easy enough to throw together for a quick, delicious weeknight dinner. 

Stay Cool,

The Cool Dads Crew