Curried Fall Chicken Breast and Brussels Sprouts Salad

OK, my house smells like butter, brown sugar and bacon. No I'm not baking maple bacon cupcakes or anything like that. ( I haven't had a cupcake in a while.) Should I mention that my house also smells of curry powder, Dijon mustard and other wonderful things? See NOT cupcakes. I swear, there's the pic below.

 See!! Yummy chicken, and roasted Brussels sprout salad! ( I may have roasted the Brussels sprouts a bit too long, so we're adjusting the time >.> I shall not depend on other people's suggested timing.  But we like them with some crunch... ) The Recipe is below, I know it looks like a lot, I just got carried away! I swear the roughly 2 1/2 hours of time will be worth it! Besides most of the time is baking..so you can relax with some tea and read a magazine. Also for the vegetarians and vegans just skip the chicken, and the bacon, and change accordingly to the salad, it's awesome on it's own.

* Remember to try to use Organic
 





 For the Chicken:

 * 1 pound boneless, skinless Chicken breasts.
* 2 tbsp Dijon Mustard
* 2 tbsp grape seed oil 
* 1 tsp apple cider vinegar
* 1/2 tsp Organic Yogurt 
* 1tsp chili powder 
* 1 tsp curry powder
* 1/2 tsp paprika 
* 1/2 tsp sage
* 1 tsp garlic powder.  
* 1/4 cup Honey or Molasses or Organic Agave syrup or even Maple Syrup
* Dash of Kosher Salt

For the Salad :
* 1 pound Brussels Sprouts
* 2 tbsp Bacon or Bacon Bits
* 1 and 1/2 tsp curry powder
* 1 tsp dark brown sugar
* 1/2 tsp sage
* 1/2 tsp paprika 
* 1 tsp kosher salt
* 1 stick of butter, melted.
* 1/2 cup chopped pecans
* 1/2 cup mixed dried cranberries, cherries and golden raisins  

For the Drizzle Dressing : 
* 1 tbsp Dijon Mustard
*  1/2 tsp brown sugar
*  pinch of kosher salt
*  1/4 tsp  garlic powder
* 1/4 tsp curry powder
* 1 tbsp apple cider vinager
* 1tsbp grape seed oil 

Directions : 

Mix all the seasonings for the chicken marinade together in a bowl. Add the Chicken. Allow to marinade for 20-30 minuets.

Preheat the oven to 350, line a baking sheet with foil, spray with cooking oil, place the chicken on the pan and pop in the oven. 

Bake for 35-40 minuets. Once done, Cover and allow to rest. 

Now, while the chicken is baking,clean, trim and slice the Brussels sprouts in half. Once the chicken is done, take it out, and tent with foil. Allow to rest.

Preheat oven to 400. Now, melt the butter with ALL the seasonings with it, meaning, the brown sugar and bacon bits too. (leave the pecans and berries to the side.) Stir well, pour half the butter mixture on a baking sheet, add the Brussels Sprouts to the pan, cut sides down. Pour remaining butter mixture over the Brussels sprouts. Pop in the oven for 25 minuets, or until lightly browned. Add in chopped pecans. Baked for remaining time or until the Brussels sprouts are tender, and pecans are warm. Toss the berry mixture in with the Brussels sprouts and mix. 

Next grab a bowl and whisk, Mix all ingredients for the Dijon salad "dressing" well.  

Assemble salad and chicken how you like, drizzle the dressing over the salad and chicken.  Top with seasoned roasted tomatoes if desired. 

  

To make those seasoned roasted tomatoes simply pour some olive or grape seed oil on a baking dish, and spread it all over. Add 15- 20 grape tomatoes, or large tomato slices. Season with Italian seasonings,  salt and garlic. Bake at 200 for 30-40 minuets, or until the tomatoes are shriveled and at your desired done-ness. 

Enjoy :)