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.

Instructions

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings: 2

Author Maya Krampf from WickedSpatula.com

Ingredients

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)

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.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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