Brussels and Candied Carrot Bowl
This is a filling, nutrient-dense bowl that's got a tad bit of sweet from the candied carrots and raisins. So when you don't just want something savory and something sweet sounds good, try this one! It's also portable as I made it right before I went out to a park and by the time I got to the park it was cold - and it was delicious! MEAL PREP: You can make all of the elements of this bowl up to 5 days ahead of time. I would, however, wait to put the dressing on the kale until just before serving. Also - this recipe is for ONE serving but I highly recommend making enough for 2 if you're doing AIP by yourself as then you can have 2 meals for the work of one.
Servings: 1 person
Ingredients
- 2 small boneless, skinless Chicken Thighs
- 2 cups Brussels Sprouts
- 2 medium Carrots
- 1/4 cup Raisins
- 1 tbsp Honey
- 2 tbsp Avocado, Coconut, or Olive Oil
- 1/3 bunch Kale
- Sea Salt
For the dressing:
- 2 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar or White Wine Vinegar
- 1 tsp Lemon Juice
- 1 pinch Sea Salt
- 1 pinch Mace
Instructions
- Preheat the oven to 425 F. Place parchment paper on two baking sheets (or you can use baking dishes). Set two rack in the middle of the oven.
- Season the chicken with sea salt. Place on one of the baking sheets/dishes and put in the oven on the lower rack for 40 minutes.
- Meanwhile, cut the root end of the brussels sprouts off and slice each sprout in half. Toss with one tablespoon of the oil and a pinch of sea salt. Place on half of the remaining baking sheet/dish.
- Then dice the carrots into 1/4-1/2 inch cubes (no need to peel). Toss with the remaining tablespoon of oil, honey, a pinch of sea salt, and the raisins. Place on the other half of the baking sheet/dish. Place the brussels and carrots on the upper rack of the oven. They wil need to cook for 25 minutes.
- While everything is cooking, remove the tough stalks from the kale and then dice the leaves. Massage the leaves for a few minutes to soften them. Then add the dressing ingredients (no need to mix them before adding them to the kale) and toss to coat well. Place on a serving plate.
- When everything is done cooking, slice the chicken and add on top of the kale. Then scoop the brussels and carrots over the kale as well. Serve!