Chicken & Brussels Stew
- 1/2 lb Brussels sprouts, quartered
- 100 g chicken breast, diced
- 1 green onion, sliced
- 1 clove garlic
- 1 tsp Braggs Amino
- Pepper to taste
- 1c chicken broth (or 1/2 water, 1/2 stock)
- Combine all in small casserole dish.
- Bake in 450 F oven for 45 minutes.
- Transfer to a soup bowl and enjoy!