Autumn Veggie & Chicken Salad With Quinoa

I love the flavors of fall! Autumn vegetables are some of the best and go so well together. In this simple autumn veggie & chicken salad, roasted brussels sprouts and sweet potatoes are paired with sweet crisp apples and dried cranberries, then finished off with a tasty herb dressing.

Serves 2

Ingredients

10 Brussels sprouts cut in half
1 medium sweet potato diced
1 small apple (I used Fuji) diced
2 3-4 oz. chicken breasts
1 tbsp cranberries diced
3 tbsp plus 2 tsp olive oil divided
1 cup cooked quinoa (I cooked mine in chicken broth)
2 tsp lemon juice
1 tsp each fresh mint, parsley, and cilantro
1 tsp maple syrup
1 tsp Dijon mustard
1/2 tsp of each dried thyme, parsley, onion powder, and garlic powder
Salt and pepper to taste

Directions

1. Preheat oven to 425 degrees F
2. Heat 2 tsp olive oil in pan over medium heat
3. Add chicken to pan on stove and season with thyme, parsley, onion powder, garlic powder, and salt and pepper. Cook 8-10 minutes until cooked through.
4. While chicken is cooking add diced brussels sprouts and sweet potato to a bowl, drizzle with 1 tbsp olive oil and salt and pepper and stir to combine.
5. Place veggies on sheet pan and bake in oven for 8 minutes, then flip and bake additional 5 minutes.
6. Prepare dressing: in small bowl add remaining 2 tbsp olive oil, lemon juice, mint, parsley, cilantro,maple syrup, and Dijon mustard. Stir to combine.
7. Assemble salad: add cooked quinoa to a bowl and top with roasted veggies, chicken, and apple. Sprinkle dried cranberries on top and drizzle dressing over salad. Enjoy!