2 Tbs of fat of your choice, divided

1 yellow onion, chopped

4 cloves of garlic

1 tsp sea salt, divided

2 tart apples chopped

2 cups shredded brussels sprouts

1 small head of red cabbage, thinly sliced

3 Tbs high quality balsamic vinegar

2 Tbs broth or water

1 Tbs maple syrup( not necessary)

1 1/2 lb chicken breast, bite size pieces

1 tsp dried oregano

1 tsp granulated onion or onion powder

1 Tbs dijon mustard (omit for AIP)

Add ins:  Tomatoes, olives, feta. parsley



1. make quinoa according to package instructions.

2 .Heat 1 Tbs fat in a large 12-inch stainless steel skillet over medium heat.

3. saute onion until browned, 3-4 minutes.  Add cabbage and red onion and saute for 3-4 minutes until cabbage is browned and crisp but tender.  Add apples, brussels sprouts and 1/2 tsp salt and sautee for 4-5 minutes until the apples are soft

4. Meanwhile, whisk balsamic, broth, mustard and maple together. pour into pan and toss to coat, scraping up any brown bits.  Reduce the heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference.  Transfer to a large glass dish.

5. remaining tbs of fat in the skillet over medium heat.  Add chicken breast with oregano, onion powder and remaining 1/2 tsp salt.  Cook for 3-5 minutes until browned and cooked through.  Serve on top of veggies and quinoa with a drizzle of balsamic.