Butternut Squash and Sage Risotto
3rd October 2018
Almond Based Vegetable Quiche
24th January 2019
Ingredients
- 2 tbsp coconut oil
- 1 Tbsp Italian seasoning blend
- 1 Hole Chicken Brest
- 1 Lbs Brussels sprouts
- 5 pieces carrots
- 1/4 cup Agave syrup
- 2 Tbsp mustard
- 3 Garlic cloves Minced
- 1/4 tsp Himalayan Chrystal Salt
- 1/4 cup Dried cranberries
- 1/4 cup raw whole pecans
- 4 Pieces lean bacon
Servings: People
Instructions
- Preheat oven to 400 degrees. In a medium-sized skillet over medium-high heat, melt the Coconut Oil. Add the chicken skin side down and sear for 2-3 minutes until brown. Add the chicken to the skillet.
- In a large bowl add Brussels and Carrots. In a small bowl whisk the honey, Olive oil, mustard, garlic, and salt. Pour half over the vegetables and toss to coat. Add the vegetables to the skillet. Pour the rest over and place the bacon on top of the chicken.
- Roast in the oven for 30 minutes or until chicken is cooked throughout and no longer pink. Add the dried cranberries and pecans and toss with the vegetable mixture.
