Seared Tuna with Asian Cucumber Salad

Chicken with Mustard Sauce and Brussels Sprouts

Servings: 2, Prep Time: 25 min, Cook Time: 0 minIngredients4 cup [352 g] Brussels Sprouts (Shaved)0.25 onion (small) [37 g] Red Onions (Chopped)8 oz [224 g] Skinless Chicken Breast2 tsp [5.6 g] Garlic Powder2 tbsp [28 g] Olive Oil1 cup [243 g] Chicken Stock2 tbsp [33 g] Dijon Mustard1 tbsp [20 g] Maple SyrupDirectionsAdd the brussels sprouts, red onions, and half the garlic powder to a bowl and toss until combined. Set aside.Season each side of the chicken breast with the remaining garlic powder and pan-fry on medium heat in a saucepan greased with olive oil until fully cooked. Remove from the pan and set aside. Do not clean or remove the saucepan from the heat.Add the chicken stock, mustard, and maple syrup to the saucepan where the chicken was cooked. Gently whisk the sauce until all ingredients are combined. Let the sauce simmer on medium heat until it has reduced by half. Remove from the pan and set aside. Do not clean or remove the saucepan from the heat.Add the brussels sprouts and onion mixture to the saucepan where the chicken and sauce were cooked. Saute on medium heat until the brussels sprouts soften, mix frequently to prevent burning.Serve the chicken breast on a bed of brussels sprouts topped with the mustard sauce.Nutrition InfoCalories: 375, Fat: 16g, Carbs: 27g, Protein: 34g, Fiber: 8g, Sugar: 11g