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A recipe that is both light and tasty. Chicken has the advantage of being lean meat, Brussels sprouts provide folate and beans, like all legumes, are sources of vegetable protein and fiber.
For 4 people
- 250 g of chicken breasts
- 250 g of Brussels sprouts
- 100 g of beans
- 1/2 onion
- 50 cl of chicken broth
- 1 clove of garlic
Wash the Brussels sprouts thoroughly and remove the damaged leaves.
Put the chicken bouillon cube in the water and when it is hot, dip the Brussels sprouts with the beans and onion.
Cook for 20 minutes.
Cut the chicken breast into cubes and chop the garlic clove. Put them to brown in a lightly oiled pan.
Take the vegetables and mix them with some cooking juices until you get a smooth preparation.
Pour the soup into ramekins or verrines and serve with chicken cubes on skewers.