Serves 4

Brussel Sprouts and Kale Salad

• 32 oz of brussle sprouts (a whole bag)
• 10 leaves of kale (any kind)
• 1/3 of a purple cabbage
• 2 chicken breasts
• 1/3 cup pumpkin seeds
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 tablespoons avocado oil

Dressing

• 1/4 cup white wine balsamic vinegar this is my favorite
• 1/8 cup olive oil
• juice of one lemon
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• pinch of salt

1. Start by cutting your chicken in half to make it thinner (butterfly cut).
2. Season the chicken with 1 tablespoon of avocado oil, 1 teaspoon garlic powder, and 1 teaspoon salt. Place it on a barbecue over medium heat for 20 minutes, or until full cooked.
3. Thinly slice the brussel sprouts and kale, place on a cooking sheet with 1 tablespoon avocado oil, 1 teaspoon garlic powder, 1 teaspoon salt and give it a good mix. Bake at 375f for 15 to 20 minutes.
4. Thinly slice the cabbage and add to a large bowl with the baked brussel sprouts and kale, top with bbqed chicken and pumpkin seeds.
5. Mix all the salad dressing ingredients together, give it a good shake and pour the whole thing over the salad and mix well.
6. Enjoy!