Herb-Crusted Chicken Breast + Roasted Garlic

• 1/4 cup raw cashews, crushed
• 1/4 cup fresh parsley, chopped
• 1 tbs fresh rosemary, chopped
• 1 tbs fresh thyme, chopped
• 1/2 tsp salt
• Freshly ground black pepper
• 1-2 tbs dijon mustard
• 2 tbs extra virgin olive oil

Brussels Sprouts:

• 2 lbs brussels sprouts, tops cut off and quartered
• 2 tbs extra virgin olive oil
• Salt and pepper

Other:

• 2 cups of salad greens
• 2 tbs lemon vinaigrette

Directions:

Roasted Garlic:

1. Preheat the oven to 375 degrees. Drizzle 1 tbs of olive oil over the heads of garlic and roast in the oven for 30 to 40 minutes.

Herb-Crusted Chicken:

1. While the garlic is roasting, mix the herbs, salt, pepper, and nuts in a small bowl.  Place the mixture on a large plate or cutting board with parchment paper.
2. Brush each breast with a thin layer of Dijon mustard and coat each side with the herb mix.
3. Heat 2 tbs of olive oil in a large saute pan over medium heat.  Saute the breasts for 3 to 4 minutes on each side (or until 165 degrees).
4. Remove from the pan and set aside.

Brussels Sprouts:

1. Heat the oven to 400 degrees.
2. Toss the brussels sprouts with olive oil, salt, and pepper.
3. Cook for approximately 15 minutes, flipping halfway.

Bringing it All Together:

1. Toss the mixed greens with 2 tbs of lemon vinaigrette and place on 4 plates.
2. Slice the chicken breasts on an angle and arrange on the salad.
3. Squeeze the roasted garlic out of the skin and divide it evenly on top of the chicken.
4. Arrange the brussels sprouts over the greens.