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So filling with so many healthy ingredients! Lemon Rosemary Chicken, Brussels Sprouts, Pear and Honey Dijon Dressing!
Anyone else getting back from vacation? I think I gained 10 pounds between Thanksgiving and Christmas with all the stuffing, pies, and corgi sugar cookies I’ve been shoving down my gullet for the past month.
It was absolutely wonderful. I still have leftover corgi sugar cookies in my purse. SHHHHHHH.
But I also need all my veggies now and then some to make up for the holidays and this salad makes it super easy to get all my nutrients.
I can eat this all January with shredded cabbage, brussels sprouts, pear, pomegranate and the juiciest lemon and rosemary marinated chicken thighs. Candied walnuts, crumbled blue cheese and honey Dijon dressing are also great.
- 1 ½ pounds boneless, skinless chicken thighs
- 6 tablespoons olive oil, divided
- 3 cloves garlic, mincemeat
- 2 tablespoons freshly squeezed lemon juice
- 1 a tablespoon chopped fresh rosemary leaves
- Kosher salt and freshly ground black pepper, to your liking
- 6 cups chopped cabbage
- 3 cups of shredded Brussels sprouts
- 2 green onion, thinly slice
- 1 ½ tablespoons apple cider vinegar
- 1 a tablespoon honey
- 1 a tablespoon Dijon mustard
- 1 pear forest, sliced
- 3 clementine, cleaned and segmented
- ½ a cup pomegranate arils
- ¾ a cup candied walnuts
- ½ a cup of shredded blue cheese
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In a gallon Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt, and 1 teaspoon pepper; marinate for at least 2 hours to overnight, periodically turning the package. Drain the chicken from the marinade.
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Heat 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4 to 5 minutes per side.
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In a large bowl, toss together the cabbage, Brussels sprouts, and scallions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey, and Dijon. Massage until cabbage begins to soften and wilt, about 1-2 minutes; season with salt and pepper to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.
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Serve immediately.
