With Thanksgiving RIGHT around the corner, I felt like it would be the perfect time to share one of my go-to recipes for fall. I am someone who often falls into the cooking the same things for every meal category and I have to switch it up or I’ll start making bad food choices. Fall and winter bring out some of my favorite recipes and I am so excited to be able to share them with y’all. Being a mom of three has gotten me think outside of the box for meal ideas, especially in the easy prep category. I have grown to love baking my veggies and quickly sautéing my meat and this trio of flavors is AMAZING. Even the kids liked this… well everyone but Nolan and Harper loved the beet noodles but hey, it’s an acquired taste. I only started eating beets during my pregnancy with Scarlet Reese. Before then, I had no desire to have them but I CRAVED them with her and now they are one of my favorite vegetables. This meal took me less than 20 minutes to prep and I’m so excited spread the food love and see how y’all like it.
for the Brussel sprouts-
1 heaping cup of halved Brussel sprouts
2 teaspoons of avocado oil
2 teaspoons of soy sauce (or coconut aminos)
pepper, to taste
for the beet noodles-
2 cups of noodles pre cut OR 2 medium beets, peeled and spirlized into noodles
1 tablespoon of avocado oil
1 tablespoon of balsamic vinegar
1/4 teaspoon of garlic powder
salt and pepper, to taste
for the hummus dressing-
1/4 cup of hummus
1 tablespoon of freshly squeezed lemon juice
1/2 tablespoon of water
for the chicken-
2 chicken breasts
2 tablespoons of balsamic vinegar
2 teaspoons of ghee, divided
2 tablespoons of jam (cherry or strawberry)
salt and pepper, to taste
1. preheat oven to 425 degrees. Line two baking sheets with parchment paper.
2. Sautee chicken in a pan over medium heat with ghee until browned on both sides. Transfer to a plate.
2. On one of the baking sheets, lay out the Brussels sprouts. In a small bowl, whisk together the oil and soy sauce and drizzle of the sprouts. Toss the sprouts to combine and then season with pepper. Roast for 15 minutes.
3. Meanwhile, prepare the beets. In a small bowl, whisk together the avocado oil, balsamic vinegar and garlic powder.
4. On the other baking sheet, lay out the beet noodles and drizzle with the balsamic mixture. Toss the noodles together until combined and season with salt and pepper. Roast for 7 minutes or until al dente.
5. Take the same pan used to cook the chicken and add ghee and balsamic vinegar, cook over medium heat until reduced and a syrup like consistency. I stir with a fork while it reduces so it doesn’t burn. Once it’s syrup like, add the jam and continue to stir until it reduces again. Then add back in chicken and coat on both sides.
6. While beets and Brussel sprouts roast, combine the ingredients for the dressing and whisk together to combine.
7. Divide the beet noodles and Brussel sprouts and top with hummus dressing.
8. enjoy with the chicken!