Happy Monday!
I'm so excited to get a minute to blog today. Monday's are pretty busy for me so I feel ahead of the game already.
I'm not as prepared as I'd like to be for the week in the meal planning department so I found myself scrambling in the kitchen this morning trying to pull together a lunch and a dinner. I'm on campus until 9 p.m. for an evening class. I decided on a good old-fashioned sandwich for lunch and then made this skillet for dinner. (You can my food journal for the day on MFP.)
I have been killing it in the macro counting department lately. It's amazing how easy it gets with practice. I honestly feel the best I ever have, even on the days I indulge in Halloween candy or splurge on a cider donuts during our traditional trip to Maize Quest.
This was our fifteenth trip to this maze. Yes, we started before we had kids and every year we still love it. Here we are after walking the Labyrinth.
I can't believe how long we've kept up this tradition. I also can't believe how awesome The Husband has been doing overall. He's not a macro guy, but this year he started to cut back on snacks and watch his portions. He's down nearly 30 pounds! He's also keeping up with a home workout routine and we're considering building a small workout area in our basement.
I'm super proud of him. Those who have been reading my blogs for awhile know this has been a long time in the making.
And see those two boys on either end of that photo up there? Well, that's "The Toddler" and "Little Bean". One is my height already and the other isn't far behind. I'm nodding my head in disbelieve as I type this.
Anyway, that's my quick update. Sorry for the lack of blogging recently. My mom is moving to the area so we've had a lot of balls in the air. I'm hoping things calm down just in time for the holiday rush. Isn't that how it always goes. 🙂
Single-Serve Chicken and Brussels Sprout Skillet
Prep
Cook
Total
Yield 1 serving
Single-Serve Chicken and Brussels Sprouts Skillet is a simple, high protein dish full of flavor bombs. You get bacon, cranberries or walnuts in every bite!
Ingredients
- 1 slice of raw bacon
- 1 raw chicken breast cut into bite-sized pieces (5.5 oz)
- ½ lb raw Brussels sprouts sliced
- 10g dried cranberries
- 10g walnuts chopped
Instructions
Heat a non-stick skillet over medium-high heat.
Cut the bacon into small pieces and render in the skillet.
Once the bacon starts to crisp and release it's fat, add the chicken with a pinch of salt. Cook until you no longer see pink.
Add the Brussels sprouts with another pinch of salt and continue to cook until the slices begin to soften - about 5 minutes. While cooking let it sit for a minute between tossing, allowing some of the sprouts to brown a little.
Add the dried cranberries and walnuts. Tossing everything together for the last minute or two of cooking until the Brussel sprouts are done to your liking.
Notes
- I love using a slice of bacon for my fat when cooking. It adds great flavor and there is no need to use additional oil.
- I actually used frozen chicken for this. I just zapped my breast in the microwave for a few seconds to make it easier to cut. I prefer this method because cutting raw chicken is a pain in the ass.
- This was great at room temperature. I actually made it in the morning but didn't it eat it until I was at work.
- If you are trying to lowe calories/fat a bit more just skip the walnut. It will still be good without them. I'm on a nut kick at the moment. Trying to incorporate an ounce or two to my diet per week. The benefits seem pretty undisputed.
Courses Lunch, Dinner
Cuisine American
Nutrition Facts
Serving Size entire recipe
Amount Per Serving | ||
|---|---|---|
Calories 380 | ||
% Daily Value | ||
Total Fat 11 g | 17% | |
Total Carbohydrates 30 g | 10% | |
Dietary Fiber 10 g | 40% | |
Sugars 12 g | ||
Protein 38 g | 76% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Looks good. I like sprouts but no one else in my family will eat them so this will be good as a single serve meal.
What I do when I'm starting with frozen chicken (I usually use tenderloins) is cook it on both sides in the skillet until it is no longer pink on the outside, then pick up each piece with a fork and snip off bite-size pieces with kitchen shears. That way I don't have to deal with raw chicken juice on the cutting board and knife, not to mention the extra dish for microwaving.
This dish sounds tasty!
Great idea!
Sounds fantastic and I can't wait to try it! Sounds like it might work good with leftover turkey as well! Great Autumn flavors profile! I cannot believe your sons! I'm a follower from before you took a break
and wow! Time flies! ?
I know! I can't believe how fast they are growing up!
This is a recipe I'll definitely make. So easy and delicious!
Hope you like it!