We are less than a month away from spring and I am so excited for the tree’s to regain their leaves, the bee’s to start buzzing, and of course my local farmer’s market to open.
Sometimes it can be tough to make meals that have the same feeling of freshness as their warmer weather counterparts, but this Pan Seared Chicken with a Winter Sprout Slaw does just that.
The chicken component is super simple, but the slaw is what really elevates and changes the dish into something special.
For the slaw I charred a portion of the Brussels sprouts under the oven broiler and left the rest fresh to give it a little more texture. I really love the contrast between the charred leaves and the raw. I simply sliced the oranges and sprinkled some dried cranberries on top.
The dressing is just a few ingredients and gives the dish a little bit of an acidic bite that make all the flavors really pop. As a whole the entire dish can come together quite simply and quickly and be a lot more flavorful than just boring plate of pan seared chicken with a side of veggies.
How’s this for a 30 minute meal? 😉
RECIPE CARD
Pan Seared Chicken with Winter Brussels Sprout Slaw
Sometimes it can be tough to make meals that have the same feeling of freshness as their warmer weather counterparts, but this Pan Seared Chicken with a Winter Sprout Slaw does just that.
Ingredients
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- 2 6-oz chicken cutlets
- 1/4 cup cassava flour (can also use tapioca or arrowroot powder)
- sea salt (to taste)
- black pepper (to taste)
- 1 tablespoon coconut oil (or avocado oil)
Slaw
- 2 cups shredded Brussels sprouts
- 1 medium orange (segmented)
- 3 tablespoons dried cranberries
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- sea salt (to taste)
- black pepper (to taste)
Instructions
More TIPS about this paleo recipe in the post above!
- Make the slaw by charring half of the shredded Brussels under a broiler for 3-5 minutes. Keep an eye on them to make sure they don't completely burn. Combine the charred leaves with the raw. Toss in the oranges and cranberries. In a small jar shake together the olive oil, Dijon mustard, and vinegar, set aside.
- In a small bowl season the cassava flour with salt and pepper. Heat the coconut oil in a large skillet over medium high heat. Once hot dredge the chicken through the flour shaking off any excess. Place in the skillet and cook 5 minutes, flip and turn the heat down to medium. Continue to sear 5 more minutes until a nice golden crust has formed and the juices run clear.
- Pour the dressing over the slaw and toss to coat. Season with salt and pepper to your taste. To serve place a piece of chicken on a plate and top with the slaw.
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