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Ward Off Cancer With Sautéed Brussels Sprouts & Chicken

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Ward Off Cancer With Sautéed Brussels Sprouts & Chicken

Ward Off Cancer With Sautéed Brussels Sprouts & Chicken

Smile Senior Care’s on going effort to encourage seniors to eat healthy continues today with a Chicken and Brussels Sprouts with Mustard recipe. Before we get cookin, let’s check out the top 3 reasons why eating Brussels sprouts isn’t only healthy for the young.

1. Sulforaphane
If you are concerned about getting cancer or merely concerned with warding it off, you will want to learn everything you can about sulforaphane. It is a chemical that is thought to contain anti-cancer properties, and this is thought because of research and studies establishing a link between this chemical and anti-cancer properties. Interestingly, Brussel sprouts are not the only vegetable that are thought to feature this amazing chemical; other brassicas like broccoli have properties that exhibit sulforaphane also.

If you want your Brussel sprouts to feature high levels of this chemical, be sure not to boil them. Instead, steam, stir-fy or microwave your Brussel sprouts, as these cooking methods do not cause a big loss of the anti-cancer effect of sulforaphane.

2. Sodium and Fat Content
Another reason you ought to be eating Brussel sprouts is simply that they are healthy for you in regards to the sodium and fat content, which are both quite low. For a serving that consists of 3.5 ounces, Brussel sprouts only include a negligible 0.3 grams of fat and a reasonably good 25 milligrams of sodium. Having a low sodium and fat content means that eating Brussel sprouts will be heart-friendly, among other things. Low fat content means a lot lower risk of fat accumulating around your arteries and causing you heart problems. Since sodium has also been linked with morbid diseases like hypertension, cardiovascular problems and edema, having a low sodium content in Brussel sprouts is comforting.

3. Good Source of Vitamin C
An important nutrient for people of all ages, vitamin C also functions as an antioxidant because it helps your body to fight off oxidative stress. Vitamin C is also a potent fighter against the common cold; however, it may not be what you or most people think. Vitamin C has probably been embellished as a vitamin that actually reduces the severity of the common cold. In reality, it only helps to lower your chances of contracting the common cold.

Chicken with Brussels Sprouts and Mustard Sauce

chicken brussels sproutsA zesty mustard sauce dresses chicken breasts and sautéed Brussels sprouts. Paired with Rosemary Potatoes, Chicken with Brussels Sprouts and Mustard Sauce will be one of your go-to meals for busy weeknights.

Serves: 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce)
Time: 40 Minutes

Ingredients

  • 2 tablespoons olive oil, divided $
  • 4 (6-ounce) skinless, boneless chicken breast halves $
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup fat-free, lower-sodium chicken broth, divided $
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter, divided $
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 12 ounces Brussels sprouts, trimmed and halved

Preparation

  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
  3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

Robin Bashinsky, Cooking Light
DECEMBER 2011

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