Tag: sweet and savoury

Ingredients (1 serving):

• 3 Chicken thighs (High protein serving)
• 90 gr Halved Brussels sprouts
• 35 gr Spiralized beets
• 14 gr (1 Tbsp) Sesame oil
• 7 gr Honey
• 1 Bunch of cilantro
• 9 gr Minced garlic
• 1 Lime
• 5 ml Fish sauce
• 10g Bourbon spice blend (salt, paprika, natural bourbon flavour, chili powder, onion, garlic, black pepper, sunflower oil, Cayenne pepper, mustard, cumin, smoked hickory flavour)

Roast the Brussels sprouts

Preheat the oven to 450°F. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, stirring halfway through, 10 to 12 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.

Cook the chicken

While the Brussels sprouts roast, in a large pan, heat a drizzle of oilon medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through.

Make the beet salad

While the chicken cooks, juice the lime. Roughly chop the cilantro leaves and stems. In a large bowl, combine the beets, ½ the lime juice, ½ the cilantro and a drizzle of oil; season with S&P to taste. Toss to combine thoroughly.

Make the sauce & serve

In a small bowl, combine the honey, sesame oil, fish sauce, remaining lime juice and cilantro and as much of the garlic as you’d like; season with S&P to taste. Divide the roasted Brussels sprouts, and chicken between your plates. Spoon the sauce over the chicken and top with a handful of the beet salad. Serve the remaining beet salad on the side.

Bon appétit!

source: Goodfood.ca