Chicken Breasts, Butternut Squash, and Brussels Sprouts

Chicken Breasts, Butternut Squash, and Brussels Sprouts

Baby kale salad

Brava

Serving Size 2

Active Time:

~15 min

Total Time:

~30-40 min


Ingredients

  • 2 boneless, skinless chicken breasts
  • 1½ cups Brussels sprouts, halved or quartered
  • 1½ cups butternut squash, cut into ½-inch pieces
  • 1 tablespoon apple cider vinegar
  • 2 cups baby kale
  • ⅛ cup chopped pecans, toasted
  • ¼ cup dried cranberries

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava metal tray

mixing bowls

Nutrition Information

Allergens: Tree nuts

Tags

  • Lunch
  • Dinner
  • Whole30®
  • Chicken
  • Dairy Free
  • Gluten Free
  • Metal Tray
  • Nuts
  • Paleo
  • Recipes
  • Three Zone Cooks
  • Vegetables

  1. 1

    Prep chicken & vegetables

    • Pat chicken breasts dry with paper towels. Season both sides with salt.
    • Place chicken in Zone 2 of Brava metal tray with thickest portion on left side.
    • In medium bowl, toss together Brussels sprouts, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread Brussels sprouts in Zone 1 of metal tray.
    • In same bowl, toss together butternut squash, 1 tablespoon cooking oil and a pinch of salt.
    • Evenly spread squash in Zone 3 of metal tray.

  2. 2

    Roast chicken & vegetables

    • Slide metal tray into top shelf.
    • Select “Chicken Breasts, Butternut Squash, and Brussels Sprouts ” on your touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare vinaigrette.

  3. 3

    Make vinaigrette

    • In small bowl, combine apple cider vinegar and 1 tablespoon extra-virgin olive oil and a pinch of salt and pepper; stir well.

  4. 4

    Toss salad & serve

    • When your food is done, in medium bowl, season baby kale with a pinch of salt and pepper, then toss with vinaigrette, pecans and cranberries.
    • Arrange salad, chicken, Brussels sprouts and butternut squash on individual plates.