By Tara Bench and Megan Weiss
This low-fat dish is loaded with vitamins A and C (thanks, Brussels sprouts), and the almonds provide a shot of protein and fiber.
Work: 15 minutes
Total: 15 minutes
Zest from 1 orange
1 pound Brussels sprouts, stem ends removed
2 tablespoons orange juice
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1/4 cup low-sodium fat-free chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
Slice Brussels sprouts thinly and toss with orange juice and vinegar. Heat oil in a large nonstick skillet over medium heat and add shredded Brussels sprouts. Saute until bright green and tender, 2 minutes.
Add broth, salt, pepper, garlic, and zest. Cook another 2 minutes. Toss with raisins. Garnish with almonds and extra orange zest if desired.
Per serving: 95 calories, 4.5g total fat, 5g sat fat, 106mg sodium, 14g carbs, 0 chol, 4g protein, 3g fiber