So hearty with so many feel-good ingredients! Lemon rosemary chicken, brussels sprouts, pear and a honey dijon dressing!
5 stars (8 ratings)
Ingredients
1 ½poundsboneless, skinless chicken thighs
6tablespoonsolive oil, divided
3clovesgarlic, minced
2tablespoonsfreshly squeezed lemon juice
1tablespoonchopped fresh rosemary leaves
Kosher salt and freshly ground black pepper, to taste
6cupsshredded kale
3cupsshredded brussels sprouts
2green onions, thinly sliced
1 ½tablespoonsapple cider vinegar
1tablespoonhoney
1tablespoonDijon mustard
1bosc pear, sliced
3clementines, peeled and segmented
½cuppomegranate arils
¾cupcandied walnuts
½cupcrumbled blue cheese
Instructions
In a gallon size 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, turning the bag occasionally. Drain the chicken from the marinade.
Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.