Serving Size: Two Hungry Adults
INGREDIENTS
1 1/2 Tbsp. olive oil
4(4 oz.) chicken breasts, boneless, skinless
4 medium shallots, chopped
4 cloves of garlic, chopped
1 lb. sliced mushrooms
4 drops Vitality Rosemary essential oil
2 Tbsp. dry sherry (optional)
1/2 cup low-sodium organic chicken broth
2 cups spinach
Sea salt and pepper (to taste)
1 1/2 cups brussel sprouts
2 Tbsp. balsamic vinegar
1 Tbsp. honey
2 Tbsp. olive oil
Pinch of salt & pepper
METHOD
Wash and slice your brussel sprouts and place them in two seperate bakeware dishes. Add olive oil, 1 tablespoon balsamic, 1/2 tablespoon honey, pinch of salt and pepper; toss.
Place both dishes in oven 8 inches from the bottom and set timer for 25 minutes. They may need to cook slightly longer to get crispy.
Add the remaining 1 tablespoon of balsamic and 1/2 tablespoon of honey to Brussel sprouts and toss. set them aside.
Heat 1 tsp. Oil in medium skillet over medium-high heat. Add chicken; cool for 3 minutes on each side. Remove from pan and keep warm.
Heat remaining 1/2 tsp. oil over medium-high heat. Add shallots; cook stirring frequently, for 3 to 4 minutes, or until translucent. Add garlic; cook stirring frequently, for 1 minute.
Add mushrooms and rosemary oil; cook stirring occasionally for 10 minutes, or until mushrooms release all their liquid.
Add sherry if desired and broth. Season withs salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
Add chicken; cook for 5 minutes, or until chicken is no longer pink in the middle.
Half the chicken breasts and place on two bowls on a bed of 1 cup of spinach each. Add brussel sprouts.
Enjoy!
