Whole30: Chicken Limone

This came out even better than I imagined.  However, word of warning…I LOVE lemon.

Basically, this is chicken, sautéed mushrooms and Brussel sprouts served over arugula, covered in a lemon vinaigrette.
INGREDIENTS
Precooked chicken breast
3-4 oz. white mushrooms
1/2 cup olive oil
1 lemon
Arugula
Salt
Fresh or frozen brussel sprouts


First I sliced up 1/2 of a 6.5 oz. pack of white mushrooms.
I added them to a hot fry pan with 2 Tbsp. Olive Oil.

While mushrooms are sautéing, prep your brussel sprouts.  I used fresh ones and washed them and then chopped off the ends.  (You can also use frozen ones, or the ones that come in steamer bags for more convenience.)

Place in steamer basket in 3/4” of water in a sauce pot.  Cover and steam for about 15 minutes.

Make sure to keep stirring the mushrooms occasionally to make sure they cook evenly.
Using a zester, zest the lemon.  I’m not a great zester so I showed a finished picture of how much I took off.  Make sure only to take the yellow part of skin and not the white bitter rind.

At this point, my mushrooms were finished.  I took them off the burner and let them sit.

I juiced and strained the whole lemon.

Combine zest, lemon juice, a pinch of salt and 1/2 cup of olive oil in mixing bowl and whisk well.  It will make this creamy yellow dressing.

I used a precooked chicken breast, I sliced it long ways to make it thin because I baked it in the toaster oven.

Put a nice handful of fresh arugula on a plate.

Top with chicken strips, sautéed mushrooms and spread brussel sprouts around.  Drizzle with lemon dressing.


RESULTS:
Fantastic.  Even if after the 30 days we went back to our old eating habits, I would still make this.  The lemon dressing is fantastic. 

Other Options:
If you wanted to add more variety of color you could add tomatoes to this.  I was planning on adding grape tomatoes but didn’t have any.
If you’re unsure of brussel sprouts either try a different veggie or be experimental.  Use half the brussel sprouts and precook them.  Allow them to cool.  Cut them into quarters, and spread the leaves off the stems. This will pull all the leaves apart of the brussel sprouts and you can mix it in with the arugula.  Arugula has such a strong taste that you would never notice a few cabbage leaves in there.