Roasted Brussels Sprouts Caesar Salad
Makes 1 Serving
Macros: 446 Cal, Fat 33g, Carbs 14g, Fibre 6g, Protein 27g
113 grams Extra Lean Ground Chicken (cooked)
1 1/4 cups Brussels Sprouts (halved)
2 tbsps Radishes (sliced)
2 tbsps Pumpkin Seeds
1 1/4 tbsps Extra Virgin Olive Oil
1/4 Garlic (whole head)
1/8 Lemon (juiced)
1 1/2 tsps Dijon Mustard
Sea Salt & Black Pepper
Preheat oven to 400ºF (204ºC). In a large bowl, toss brussels sprouts with a splash of your olive oil and season with sea salt and pepper. Toss well and place on baking sheet lined with parchment paper or foil.
Slice the top off of the head of garlic and peel away the skin so the cloves are showing. Drizzle with olive oil and wrap in foil. Place on the baking sheet with the brussels sprouts. Place in oven and bake for 30 minutes. At the 30 minute mark, remove the brussel sprouts and let the garlic cook for another 15 minutes.
Remove garlic from oven and let cool. When cool enough to handle, pinch the cloves out one-by-one into a food processor/blender. Add the remaining olive oil, lemon juice, mustard and season with a bit of salt and pepper. Blend until creamy.
Place the brussels sprouts, radish and ground chicken into the large mixing bowl and add desired amount of garlic dressing. Toss well. Place in bowl and garnish with seeds, sea salt and pepper. Enjoy!
Leftovers: Store in the fridge in an airtight container up to three days.
Save Time: Cook the ground chicken and make the roasted garlic dressing in advance.
No Extra Lean Ground Chicken: Use any other type of ground meat instead.
Vegan & Vegetarian: Use cooked lentils instead of ground meat.