Contents of your meal kit:
chicken
brussels sprouts
pistachios
cherry compote
balsamic vinaigrette base
baby romaine mix
Equipment needed: baking sheet, medium to large nonstick skillet, microwave-safe bowl, salad bowl
Finishing steps:
- Preheat oven to 425. On baking sheet, toss brussels sprouts with olive oil, salt & pepper. Roast 8 minutes, toss with a spatula, sprinkle with pistachios, and return to oven for another 8 minutes.
- After you toss brussels sprouts, Heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Remove chicken from pan and keep warm.
- Transfer cherry compote to a microwave-safe bowl and heat in 10-second intervals until hot.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.
- Slice chicken and serve with warm cherry compote. Enjoy brussels sprouts and salad on the side.