Roasted Autumn Harvest Bowl

Recipe

Ingredients:

• 1 boneless, skinless chicken breasts
• 1 cup Brussel sprouts
• 1 cup carrots
• 1⁄4 cup pomegranate seeds
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 1⁄2 tsp cinnamon
• 1⁄2 tsp smoked paprika
• 1⁄4 tsp sea salt
• Fresh parsley for garnish
• Dressing:
• 1 tbsp tahini
• 1 tbsp apple cider vinegar
• 1⁄2 tsp Dijon mustard
• Water to thin if necessary

Instructions:

1. Preheat
   Preheat oven to 400 degrees.
2. Mix spices
   Mix cinnamon, smoked paprika, and salt. Once combined separate into two equal portions.
3. Season chicken
   Use half of the cinnamon, smoked paprika, salt mix to season chicken breast.
4. Cook chicken
   Heat 1 tbsp of olive oil in a skillet over medium heat. Cook seasoned chicken breast approximately 5-7 minutes per side. Once fully cooked remove from heat and set aside.
5. Prep the veggies
   On a large baking sheet, toss the Brussel sprouts and carrots with olive oil and remaining cinnamon, paprika, salt mix.
6. Roast the veggies
   Roast veggies for 15-20 minutes, until tender and slightly crispy on the edges.
7. Prep the dressing
   While the veggies roast prepare the dressing by whisking together all the dressing ingredients.
8. Assemble the bowl
   In a large bowl layer the roasted vegetables, chicken, and top with pomegranate seeds and pumpkin seeds.
9. Garnish and serve
   Drizzle the tahini dressing over the bowl and garnish with fresh parsley.

Nutrition Info:

Serving Size: Makes 2 servings, each serving is 2.9 tsp of sugar and 3 servings protein