Brussels Sprouts Salad with Rosemary Balsamic Chicken

A protein packed salad that tastes like summer! :)

Ingredients:

For the Dressing:

- 1 medium orange

- 1 lemon

- 3 Tbs olive oil

- 1 Tbs raw honey

- 1/4 tsp. salt

- 1/4 tsp. pepper

For the Salad:

- 3 cups shaved brussels sprouts

- 1/2 cup pomegranate seeds

- 1 chopped apple

- 1/4 cup torn fresh mint leaves

- 1/4 cup torn fresh basil leaves

- 1/4 cup raw walnut pieces

For the Chicken:

- 1/4 cup balsamic vinegar 

- 1 Tbs raw honey

- 1 Tbs whole-grain mustard

- 1 tsp. finely chopped fresh rosemary

- 1 lb chicken breast tenders

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1 1/2 Tbs avocado oil

To make dressing for the salad: 

Finely grate orange peel, for orange zest, and place in a large bowl. Juice the orange and add to the bowl. Do the same with the lemon. Add oil, honey, salt, pepper, and whisk to blend. Add brussels sprouts, pomegranate seeds, apple, mint, basil, and walnuts. Toss to blend.

To make Rosemary Balsamic Chicken:

Combine vinegar, honey, mustard, and rosemary in a small bowl. Blend and set aside. Sprinkle chicken with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for a few minutes on both sides until chicken is browned. Reduce heat to medium and add vinegar mixture. Cook until chicken is cooked through and sauce starts to reduce and thicken. 

Add chicken to the salad and enjoy! 

"Be thankful for the nights that turned into mornings, friends that turned into family, and dreams that turned into reality." - Anonymous 

 

Instant Pot Pork Tenderloin with Watermelon Panzanella

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. This version keeps the same look but is made with watermelon instead of tomatoes. It goes from sweet to savory, which is a huge hit in this household! 

Ingredients:

- 1.5 lbs. pork tenderloin

- 5 Tbs olive oil, divided

- 1/2 tsp. creole seasoning

- 1/2 tsp. pepper

- 1/4 tsp. salt

- 1/3 cup chicken stock

- 3 slices toasted/crusty whole-wheat bread, cubed

- Zest and juice of one lime

- 1/2 tsp. jalapeno peppers, minced

- 4 cups watermelon, cubed

- 1/2 cup fresh basil, chopped

- 1/2 cup crumbled feta cheese

Turn on Instant Pot to sauté mode. Rub pork tenderloin with creole, pepper, and salt. Add 2 tablespoons olive oil to the pot. Once hot, brown the pork on both sides. Add the chicken stock while scraping bits off the bottom of the pot. Secure lid and cook pork on Manual - high pressure mode for 7 minutes. After the 7 minutes, allow pot to natural release for 5 minutes before doing a manual release (always put a towel over the release valve before performing a manual release so you don't burn yourself with the steam).  Remove pork and let set while making the panzanella. 

Toast bread until it's very crusty. Once cool to the touch, cut it into cubes. In a large bowl, add 3 tablespoons of olive oil, the zest and juice of the lime, jalapeño peppers, watermelon, basil, and feta cheese. Add the bread and toss to coat. 

Slice pork and serve with watermelon panzanella. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sweet summer vibes leaves no room for negativity." - Anonymous