Grilled Chicken and Roasted Brussels Sprouts Salad with Dijon Vinaigrette

This Grilled Chicken and Roasted Brussels Sprouts Salad with Dijon Vinaigrette is a delicious and healthy meal that is perfect for lunch or dinner. It features grilled chicken, roasted Brussels sprouts, and a tangy Dijon vinaigrette. It takes 10 minutes to prepare and 25 minutes to cook.

Cooking Equipment:

Baking sheet Whisk Bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Grilled Chicken, Roasted Brussels Sprouts, Dijon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons olive oil

Cooking Instructions:

Preheat oven to 400°F.

Place chicken breasts on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.

Place Brussels sprouts on a separate baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.

Place both baking sheets in the oven and bake for 25 minutes, or until chicken is cooked through and Brussels sprouts are tender.

Meanwhile, make the vinaigrette by whisking together Dijon mustard, white wine vinegar, and 2 tablespoons of olive oil.

Once chicken and Brussels sprouts are cooked, assemble the salad by combining them in a bowl and tossing with the vinaigrette.

Nutrition:

Calories: 590, Fat: 28g, Protein: 37g, Carbs: 43g, Fiber: 8g

Rating:

Grilled Chicken and Roasted Brussels Sprouts Salad with Dijon Vinaigrette

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