- Preheat oven to 350°F. Place the Medium Round mold on the Medium Perforated Baking Sheet, set aside.
- In a medium skillet, heat the coconut oil over medium heat. Add the minced ginger and garlic; cook, stirring for about one minute, until fragrant. Add the orange juice, coconut amino sauce, and Pomegranate vinegar. Bring to a boil, then reduce the heat and let it simmer for five minutes. Remove from heat and stir in the sesame oil using the Mini Whisk. Set aside.
- Combine the halved Brussels sprouts, carrots, chopped shallots, Roasted Garlic and Chive herb blend, olive oil, salt, and pepper in a large mixing bowl. Toss until well-coated.
- Spread the Brussels sprouts evenly in the Mold, and sprinkle the carrots on top. Nestle the chicken pieces on top of the Brussels sprouts and carrots.
- Drizzle the chicken with olive oil, season with salt and pepper, and pour half of the Asian citrus dressing over the chicken.
- In the preheated oven, roast for 20-25 minutes or until the chicken is cooked and the Brussels sprouts are tender and caramelized.
- Remove from the oven and drizzle with the remaining Asian citrus dressing before serving.
- Assemble your bowls. Add one scoop of Sweet Potato and Cauliflower mash, and top with Brussels sprouts, carrots, and a piece of chicken.
- Garnish with fresh basil and lime zest.
Enjoy cooking from our bon COOK kitchen to yours!
