These bowls were absolutely phenomenal. If I had the ingredients around all the time, I’d have some variation of this for dinner every night. If there’s one thing that really made them, it was the Brussels sprouts which were sautéed in bone broth and crisped in a cast iron skillet. The pickled onions also added a depth of flavor that combined beautifully with the herb roasted chicken. I hope you enjoy these bowls as much as I did!
Recipe for Roasted Chicken, Mushroom, and Brussels Sprout Bowls with Cilantro Pesto
- Roasted chicken
- 2 cups sliced mushrooms
- ½ red onion, cut into big chunks
- 2 cups Brussels sprouts, halved
- ¼ cup bone broth
- mixed greens, spinach, or arugula
- basic pickled onions (recipe below)
- cilantro pesto
- Heat up 2 tbs coconut oil in a large cast iron skillet. Add the mushrooms and red onion, season well with garlic salt and pepper. Sauté over medium heat until golden and cooked well, about 7-10 minutes. Set aside in a bowl.
- In the same skillet used for the mushrooms, add more coconut oil. Once heated, add the Brussels sprouts. Sauté until golden brown and then add the bone broth and cover to cook through, about 4 minutes.
- Once the brussles are soft, crisp them by turning the heat up to high and stir constantly.
- Assemble the bowls by first adding desired lettuce, then mushrooms and brussles, chicken, pickled onions, and finally, the cilantro pesto. Enjoy!
Recipe for Basic Pickled Onions
In a small pot, bring ½ cup plus 1 tbs red wine vinegar, an equal amount of water, 1 ½ tsp kosher salt, and 2 ¼ tsp coconut sugar to a boil, whisking to dissolve sugar and salt. Remove from heat. Meanwhile, cut an onion in half lengthwise and slice on half into slivers, reserving the other half for another use. Put onion slivers in a glass jar and pour the hot liquid in. Push the onions down to completely submerge. Let cool, then cover and refrigerate for 24 hours. These generally keep about 3 days in the refrigerator.