Fall On A Plate
This entire meal tastes like Fall & will totally empress anyone you make it for!
PREP TIME
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COOK TIME
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INGREDIENTS
16
Serves: 2-4
Ingredients
- 1/21/21/2 Butternut Squash, cut into cubes
- 4-54-54-5 Carrots, (rainbow), cut in half
- 1/2 cup1/2 cup1/2 cup Cherry Tomato, cut in half
- 111 Gala Apple, sliced
- 2 cups2 cups2 cups Brussels Sprouts
- 4 cups4 cups4 cups Spring Mix Salad Greens Lettuce, or enough to create a bed on the plate
- 1/4 cup1/4 cup1/4 cup Pecans
- 1/2 cup1/2 cup1/2 cup Goat Cheese
- 3-4 whole3-4 whole3-4 whole Chicken Breast
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
- 1/3 cup1/3 cup1/3 cup Balsamic Vinegar
- 1 tsp1 tsp1 tsp Pure Maple Syrup
- pinch pinch pinch Sea Salt
- pinch pinch pinch Black Pepper
- pinch pinch pinch Garlic Powder
Dressing
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat oven to 425 degrees Fahrenheit
- Chop all veggies and apple
- Add brussel sprouts, carrots & butternut squash to a pan and coat in olive oil, Celtic sea salt & pepper
- Wash off chicken, add to a separate pan and season with olive oil, Celtic sea salt & pepper as well
- Put both pans in the oven
- Let chicken cook for about 18 min & veggies for about 25-45 min (some veggies may need longer to cook than others)
- While chicken/veggies are in the oven, make the dressing by adding of its ingredients to a bowl and whisk together
- Take out veggies & chicken out of the oven once everything is crispy and cooked through
- Add a bed of spring mix to a large plate
- Slice chicken
- Add chicken & roasted veggies to the plate
- Top with tomatoes, pecans, goat cheese and the dressing
- Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Salads Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1211 |
| Fat: | 96 g |
| Carbohydrates: | 42 g |
| Protein: | 51 g |
| Cholesterol: | 157 g |
| Sodium: | 590 mg |
| Fiber: | 10 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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