Rainbow Salad with Balsamic Roasted Brussels & Paleo Almond Crusted Chicken

Recipe type: Lunch, Dinner, Salad
Serves: 4

2-4 organic, skinless chicken breasts
1 cup almond flour – you could also use coconut flour or leftover almond pulp from making homemade almond milk!!
1 Tbs spices of choice, for this recipe I used organic steak seasoning to give it a more intense flavor.
sea salt & black pepper
1 egg, beaten
1 large bag of brussels sprouts – I got mine at Trader Joe’s
olive oil
sea salt & fresh cracked pepper
balsamic glaze
1 head romaine lettuce chopped fine
shredded carrots
raw corn
cherry tomatoes, halved
½ and avocado
vinaigrette dressing of choice – my favorites are this homemade lemon vinaigrette or Garlic Expressions

For the Almond Crusted Chicken you’ll need to Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.
You will need 2 large bowls. In the first bowl, add your almond meal, salt, pepper, and spices and mix thoroughly.
In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.
Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the almond meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.
For the Balsamic Roasted Veggies you’ll place your brussels in a large ziplock bag with a drizzle of olive oil. Seal the bag and toss until coated. Place your brussels onto the baking dish with your chicken and sprinkle with fresh cracked pepper and sea salt.
(You could also add other veggies if you like. I love using broccoli in this recipe too!)
Bake your chicken and veggies for about 10-15 mins or until brussles are just starting to get a little soft. Switch the oven to ‘Broil’ and remove the tray from the oven. Drizzle your veggies with a generous amount of balsamic glaze and then place on the top shelf to broil for just a few minutes, watching carefully, until your veggies are nice and browned/slightly charred.
Use a spatula to remove your veggies and set aside. Switch the oven back to ‘Bake’ and continue to bake your chicken for another 5-10 mins until cooked through.
In a large salad bowl layer with romaine lettuce on the bottom and then create sections with your favorite veggies and protein.
Pretty simple, totally gorgeous!!
I used what I already had on hand but any veggies will do! You could use purple cabbage, orange bell peppers, radishes, cucumbers, you name it! Just use what you have, add some leftover protein and roasted veggies and create your own gorgeous Rainbow Salad!
It’s so pretty that it looks like it must take a lot of work but once you have the protein cooked, it’s really just a matter of throwing together leftovers!!
I hope this recipe inspires you to get creative with your meals and add more colors into your diet! It’s not only healthy, it’s fun too!

Source: http://lindawagner.net/blog/2014/02/rainbow-salad-with-balsamic-roasted-brussels-paleo-almond-crusted-chicken/index.html


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