Pan-Seared Chicken and Roasted Vegetables
Arugula-Pear Salad
Ingredients
- 6 boneless, skinless chicken breasts
- 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 avocado oil, divided
- 1 Tbsp Montreal chicken seasoning
Instructions
- Preheat oven to 425°F. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Toss Brussels sprouts, carrots, onion, bell pepper, and garlic on a large rimmed baking sheet. Drizzle with 2 Tbsp oil; season lightly with salt and pepper. Toss.
- Bake 25 to 30 minutes or until roasted and tender; cool slightly, and coarsely chop.
- Meanwhile, sprinkle chicken with seasoning. Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until chicken is done.
- Spoon roasted vegetables with drippings over chicken before serving. Season with salt and pepper to taste.
Side Dish Ingredients
- ¼ cup raw walnuts, chopped
- ¼ cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp raw honey
- 1 (5-oz) pkg arugula
- 6 pears, halved and cored
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant.
- Combine oil, vinegar, and honey; drizzle 2½ Tbsp vinaigrette over arugula, and toss. Divide arugula among 6 plates; top each with 2 pear halves.
- Drizzle pears with 2½ Tbsp vinaigrette; sprinkle with nuts.
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