In attempts to stay on track with our Whole 30 diet without losing out on flavor and our favorite ingredients, I put together this easy dinner or lunch meal. Simple enough for even the those who struggle in the kitchen 🙂
2 chicken breasts; cooked & shredded
1/2 C brussel sprouts; halved
1/2 C baby bella mushrooms
1 oz chopped walnuts
2 T olive oil mayo
1 T balsamic vinegar
3 T black fig balsamic vinegar
1/4 t Italian seasoning
1/8 t garlic powder
1/4 t kosher salt or to taste
fresh ground pepper
In a medium sized frying pan, sauté brussel sprouts on medium heat for about 5 minutes.
Add mushrooms and cook for about another 4-5 minutes until mushrooms are cooked through.
Add in the precooked chicken and chopped walnuts, tossing until hot. Remove from heat once thoroughly mixed.
In a small bowl, whisk together your mayo, vinegar, and the rest of the seasonings until smooth.