Fall On A Plate (Edit recipe)

Claire Sorlie

2 recipes
|
10 followers

This entire meal tastes like Fall & will totally empress anyone you make it for!

save

PREP TIME

—

COOK TIME

—

INGREDIENTS

Serves: 2-4

Ingredients

1/2 Butternut Squash, cut into cubes
4-5 Carrots, (rainbow), cut in half
1/2 cup Cherry Tomato, cut in half
1 Gala Apple, sliced
2 cups Brussels Sprouts
4 cups Spring Mix Salad Greens Lettuce, or enough to create a bed on the plate
1/4 cup Pecans
1/2 cup Goat Cheese
3-4 whole Chicken Breast

Dressing

Get Ingredients with

Process

Cook Mode

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!

Add a Note

About This Recipe

Show nutritional information

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.