Pecan Chicken with Squash & Brussels

The game of life, and no not the board game, although how great would that be if “LIFE” could actually be that easy. Just a spin of the wheel and you get a great job, instant marriage to the blue or pink peg of your dreams, and then the next thing you know your car is full of kids, and at every turn cash is coming your way hand over fist… Oh Milton Bradley, you must have been a drunk.

For me, if I were to compare my life to a game I would say it’s kind of like Jenga. I work really hard to keep all of my ducks in a row, but every now and again I take a leap of faith or make a ballsy move and the end result is either super impressive or my entire world comes crashing down around me. But then…

You can thank me later when you can’t get the Jenga theme song out of your head. I guess if I’m comparing life to a game it could be a lot worse. I could have said Hungry Hippos or Bed Bugs.

But let’s put my building blocks of life on the back burner for now and get some food cooking on that burner instead.

Serves 2
Ingredients:

1 potato squash (also known as the delicata squash)
2 chicken breast
1/2 cup pecans
1 egg
1lb. of Brussel Sprouts
3-4 tbsps coconut oil
8-10 Swiss Chard leaves
2 clove garlic
Salt & Pepper to taste

Preheat your oven to 400 and line a pan with parchment paper and set aside.

Next, cut your squash in half and remove the seeds. Rub a little bit of coconut oil on the squash before you bake it, then place cut side down onto the pan and into the oven. Squash will take about an hour to cook.

Now your going to prep your chicken. In a food processor blend up your pecans and then pour into a shallow bowl. In another bowl, crack and beat your egg. Take your chicken breasts and dip them into the egg wash, then over to the pecans. You can double dip if you prefer a thicker pecan crust.

When your squash has about 20-25 minutes left on the oven timer, pop your chicken into the oven with the squash.

To prep your brussels, trim off the ends and remove the outside funky looking leaves. Toss them into the food processor and pulse, you want them to resemble almost like a slaw like texture. Chop up the chard, then heat up 2 tbsp of coconut oil in a large pan and toss in your veg and garlic. This will only take about 10 minutes so try and time it with your squash and chicken.

I like my brussels to get a little char on them, plus things just tend to taste better when there slightly crispy, right mom 🙂

All that’s left to do now is add some salt and pepper to taste, plate it up and dig in.