Recipes

1. Marinated Chicken: Preheat oven to 400°F. Place chicken in resealable bag or shallow bowl. In shallow bowl, combine 2 tbsp of the olive oil, clementine juice, sriracha, garlic, salt and pepper; pour over chicken and toss to coat. Refrigerate for 20 minutes.
2. In ovenproof skillet, heat remaining oil over medium-high heat; cook chicken for about 5 minutes on each side or until browned. Transfer to oven; bake for 15 minutes or until juices run clear and internal temperature reaches 165°F. Let rest for 5 minutes; slice.
3. Poppy Seed Dressing: In large bowl, whisk olive oil, mayonnaise, vinegar, poppy seeds, shallot, honey, mustard, salt and pepper.
4. Toss clementine segments, Brussels sprouts, romaine and dried cranberries with dressing. Divide among 4 plates; top with chicken and sprinkle with pumpkin seeds.

For quick and easy shredded Brussels Sprouts, use a food processor with shredder attachment.

Everyone will love this fresh take on Brussels sprouts, which are simply shredded and paired with clementines then tossed with a poppy seed dressing. These are definitely not your grandmother’s Brussels Sprouts!