1 pound of Chicken Cutlets
2 Broccoli Crowns cut into bite sized florets
1 pound of Brussels Sprouts, shredded
1 pound of Sugar Snap Seas, trimmed & halved
1 cup of frozen Peas, thawed
1 cup of Carrots, shredded
1 cup of Bean Sprouts
Sesame oil in a spritz bottle
Light olive oil
1 Tablespoon of Sesame Seeds
Salt, Pepper and Garlic powder to taste
2 baking sheets
Preheat oven to 325 degrees.
Combine Brussels sprouts, broccoli and shredded carrots in a large mixing bowl with salt & pepper. Add a few spritzes of sesame oil and toss to coat.
Spread Brussels sprouts, broccoli and carrots on 2 large baking sheets and roast for 20 minutes. After cooking set aside to cool.
Lightly spritz your chicken breast with olive oil, season with pepper and garlic and sauté in a pan until thoroughly cooked and set aside. When cooled, slice the chicken into thin strips.
Combine all ingredients into a large bowl. Add choice of dressing*, sprinkle with sesame seeds and toss to coat. Serve & enjoy!
NOTES: *Serve with Japanese Ginger, Asian Peanut or Shogun dressing.