DIRECTIONS
1. Preheat oven to 425º. Place sweet potatoes on one half of a large baking sheet. Place Brussels sprouts on other half. Toss each vegetable with 1 tablespoon oil and season with salt and pepper, keeping them separate and in even layers. Roast until tender and golden, about 25 minutes.
2. Meanwhile, in a large cast-iron skillet over medium-high heat, heat remaining tablespoon oil. Season chicken with paprika, salt, and pepper and add to skillet. Cook until golden and no longer pink, 4 minutes per side. Transfer skillet to oven and roast until cooked through, about 5 minutes more. Let rest 10 minutes, then slice into thin strips.
3. In a medium skillet over medium heat, toast walnuts until they smell nutty and are slightly golden, about 5 minutes. Remove from heat.
4. Meanwhile, in a medium bowl, whisk together dijon with lemon juice and zest, then slowly whisk in oil and maple syrup.
5. Arrange wild rice and kale side-by-side in a shallow bowl. Add chicken, roasted vegetables, and cranberry sauce before drizzling with dressing.
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