Pan-Seared Chicken with Roasted Vegetables
Paleo Spinach Salad
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 large carrots, sliced
- 1 large red onion, cut into wedges
- 1 large red bell pepper, cut into pieces
- 4 large cloves garlic, halved
- ¼ cup coconut oil, melted
- 6 boneless, skinless chicken breasts (see Note)
- 1 Tbsp Montreal chicken seasoning
Instructions
- Preheat oven to 425°F. Toss Brussels sprouts, carrots, onion, bell pepper, and garlic on a large rimmed baking sheet.
- Drizzle vegetables with 2 Tbsp oil; season lightly with salt and pepper. Toss.
- Bake 25 to 30 minutes or until well roasted; cool slightly, and coarsely chop.
- Meanwhile, sprinkle chicken with seasoning. Cook in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until done.
- Spoon roasted vegetables with drippings over chicken. Season with salt and pepper to taste.
Side Dish Ingredients
- ⅓ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 small clove garlic, minced
- ¼ tsp dried oregano
- ¾ tsp Dijon mustard
- 1 (10-oz) pkg spinach
- 1 hard-cooked egg, chopped
Side Dish Instructions
- Whisk together oil, vinegar, garlic, oregano, and mustard in a bowl.
- Add spinach and egg; toss. Season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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