A simple (and filling!) dinner.
- 1 thin chicken cutlet (4 oz)
- ⅓ tsp. coarse salt
- 1 tsp. chopped rosemary
- 2 ½ tsp. olive oil
- pepper to taste
- 1 tbsp. balsamic vinegar
- ¼ red onion (sliced)
- 4 thinly sliced Brussels sprouts
- 2 tbsp. water
- ½ c. brown rice
- Heat a small nonstick pan over medium-high heat.
- Season a thin chicken cutlet (4 oz) with ⅓ tsp coarse salt, 1 tsp chopped rosemary, ½ tsp olive oil, and pepper to taste.
- Cook chicken over medium heat until cooked through, 2 to 3 min per side. Add 1 Tbsp balsamic vinegar, and cook about 30 sec more, turning chicken to glaze. Transfer to a plate; keep warm.
- Rinse and dry pan and add 1 tsp more olive oil and ¼ red onion (sliced). Cook over medium heat until onion starts to soften, 5 min.
- Add another tsp olive oil , 4 thinly sliced Brussels sprouts, and 2 Tbsp water. Toss to coat. Cover; cook 1 min. Uncover; cook over high heat until sprouts are tender, 3 to 4 min more.
- Slice chicken and serve with ½ cup cooked brown rice.
All Day-Off Diet dinner recipes are under 520 calories per serving.
This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.