I never thought I liked Brussels Sprouts until I cooked this. They just sounded gross to me, but I was way wrong. This is paleo-friendly, quick, easy, and yummy.
Make it a Full Meal
I serve this with any quinoa side dish, like my Creole-Seasoned Quinoa and Kale. If you want to add more veggies, serve it over spinach (wilted with some garlic and olive oil, if you’d like).
This recipe from cleaneatingmag.com is probably one of the easiest Asian-inspired recipes that I’ve ever cooked. Plus, it’s really filling and incredibly low in calories and fat. WIN!
Make it a Full Meal
I like to serve this over 1/2 cup of plain brown rice with a side of the California Stir-Fry vegetables that you can buy in the bag at HEB. (I steam them with a little water, 1-2 tbsp. low-sodium soy sauce, garlic, and a little sriracha sauce while the Sweet and Sour Chicken is cooking.) Ryan and I usually split the bag of veggies (even though the label says each bag serves 4 — I try to get at least 2 cups of veggies in at dinner).
Mackenzie's Clean Eats 