Chicken Rice and Beans

This sweet and savory pie is topped with a plethora of proven weight-loss champions: brussels sprouts, walnuts and fiber-filled flax seed. While the sprouts are high in vitamin C, a nutrient that lowers levels of fat-storing cortisol, walnuts are brimming with polyunsaturated fats, which have been shown to reduce fat storage and improve insulin metabolism.

INGREDIENTS

8 tablespoons (1 stick) unsalted butter, divided

1 1/2 pounds medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

5 cloves garlic, minced

1/4 cup chicken stock

Juice of 1 lemon, or more, to taste

2 tablespoons chopped fresh parsley leaves

Nutrition Information

PREPARATION

Melt 2 tablespoons butter in a large skillet over medium high heat.

Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

Stir in shrimp and gently toss to combine.