Fall On A Plate

This entire meal tastes like Fall & will totally empress anyone you make it for!
Show nutritional information
This is our estimate based on online research.
Fat:87 g
Carbohydrates:42 g
Protein:173 g
Cholesterol:442 g
Sodium:935 mg
Fiber:10 g
Sugars:16 g
Calculated for total recipe.

Serves: 2-4

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Chicken Breast by Crowd Cow
Extra Virgin Olive Oil by Kosterina
Sea Salt by Primal Palate
Black Pepper by Primal Palate
Garlic Powder by Primal Palate


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
  1. Heat oven to 425 degrees Fahrenheit
  2. Chop all veggies and apple
  3. Add brussel sprouts, carrots & butternut squash to a pan and coat in olive oil, Celtic sea salt & pepper
  4. Wash off chicken, add to a separate pan and season with olive oil, Celtic sea salt & pepper as well
  5. Put both pans in the oven
  6. Let chicken cook for about 18 min & veggies for about 25-45 min (some veggies may need longer to cook than others)
  7. While chicken/veggies are in the oven, make the dressing by adding of its ingredients to a bowl and whisk together
  8. Take out veggies & chicken out of the oven once everything is crispy and cooked through
  9. Add a bed of spring mix to a large plate
  10. Slice chicken
  11. Add chicken & roasted veggies to the plate
  12. Top with tomatoes, pecans, goat cheese and the dressing
  13. Enjoy!

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