\n- Preheat oven to 375\u00ba. Pull off the outer leaves of the brussels sprouts, trim off the stem, and cut in half. Toss in a medium bowl with a splash of olive oil and salt and pepper. Place cut side down on a baking sheet pan and roast, turning over every 10 minutes for 20 to 30 minutes until tender.<\/li>\n
- While the Brussels sprouts are in the oven, rub the red pepper with olive oil and roast until soft, and the skin is blistered. Remove Brussels sprouts from oven when they are carmelized and tender. Pull the skin off of the red pepper, clean out the seeds, and cut the pepper into strips.<\/li>\n
- In a large bowl, add the chickpeas, artichoke hearts, red onion, and avocado.<\/li>\n
- Wash the chicken cutlets, dry, dip in beaten egg, and then the bread crumbs. Cook in olive oil in a frying pan over medium heat. Cut into bite sized pieces.<\/li>\n
- In a small bowl, whisk lemon juice, Dijon mustard, garlic together. \u00a0Slowly drizzle the olive oil a bit at a time whisking until well combined. Add salt and pepper to taste.<\/li>\n
- Add the Brussels sprouts, red pepper, chicken, and feta cheese to the bowl. Pour in the vinaigrette and toss to mix. Serves 4 as a main course.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Last night’s dinner was Brussels sprouts, chickpeas, avocado, red roasted peppers, artichoke hearts, chicken, and feta cheese tossed in a garlicky lemon vinaigrette. It was a bowl of my favorite things, and the fellas liked it too! We’re big fans … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[5958,2968,5957,5960,4686,5959,5961,2723],"class_list":["post-45092","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-artichoke-hearts","tag-avocado","tag-brussels-sprouts","tag-chicken-cutlets","tag-chickpeas","tag-feta-cheese","tag-salad-entrees","tag-what-to-have-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-bJi","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":38126,"url":"https:\/\/willceau.com\/news\/2022\/07\/05\/tomato-basil-chickpea-salad\/","url_meta":{"origin":45092,"position":0},"title":"Tomato Basil Chickpea Salad","author":"Tina Garceau","date":"July 5, 2022","format":false,"excerpt":"This is my new go-to, make ahead, no lettuce, summer salad. It's packed with all of my favorite ingredients - tomatoes, artichoke hearts, chickpeas, avocado, and basil, tossed in a light vinaigrette. It's good for you,\u00a0and tasty! 1 pint of cherry tomatoes, halved kosher salt 1 cup marinated artichokes hearts,\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/TomChickpea.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/TomChickpea.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/TomChickpea.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25121,"url":"https:\/\/willceau.com\/news\/2019\/03\/27\/chicken-spinach-artichoke-casserole\/","url_meta":{"origin":45092,"position":1},"title":"Chicken, Spinach, & Artichoke Casserole","author":"Tina Garceau","date":"March 27, 2019","format":false,"excerpt":"I'm always on the hunt for an easy weeknight recipe for using up leftover chicken, and this fits the bill. Chicken, spinach, artichoke hearts - prep time is 15 minutes. While it's baking, set the table and make a tossed salad, a great dinner in less than an hour! 3\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/03\/ChickSpinArt.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/03\/ChickSpinArt.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/03\/ChickSpinArt.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":36251,"url":"https:\/\/willceau.com\/news\/2021\/07\/19\/chopped-summer-salad\/","url_meta":{"origin":45092,"position":2},"title":"Chopped Summer Salad","author":"Tina Garceau","date":"July 19, 2021","format":false,"excerpt":"Last week, we had quite a few days of 90+ degree days around these parts. When the weather fills you with dread about making dinner, this chopped salad is a lifesaver. Mine had imported tuna in olive oil and garbanzo beans as a protein, tomatoes, avocado, cucumbers, red roasted peppers,\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/07\/ChoppedSalad.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/07\/ChoppedSalad.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/07\/ChoppedSalad.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23145,"url":"https:\/\/willceau.com\/news\/2018\/01\/15\/quinoa-and-roasted-vegetables\/","url_meta":{"origin":45092,"position":3},"title":"Quinoa and Roasted Vegetables","author":"Tina Garceau","date":"January 15, 2018","format":false,"excerpt":"In an attempt to eat healthier\/undo damage from the holidays\/take something other than a ham sandwich to work when you're brown bagging it - I give you quinoa and roasted vegetables! The great thing is that you can do different combos of veggies, and use up what's in your fridge,\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/01\/QuinoaVeg.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/01\/QuinoaVeg.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/01\/QuinoaVeg.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":14882,"url":"https:\/\/willceau.com\/news\/2013\/11\/20\/brussels-sprouts-with-bacon-and-pecans\/","url_meta":{"origin":45092,"position":4},"title":"Brussels Sprouts with Bacon and Pecans","author":"Tina Garceau","date":"November 20, 2013","format":false,"excerpt":"Since Thanksgiving is next week, I thought I'd share one of my favorite side dishes - sauteed brussels sprouts. And don't make that face, they're really quite delicious. My son -\u00a0The Artist Formerly Known As The Pickiest Eater On The Planet devours them!\u00a0 1\/4 cup pecans 3 strips bacon, cooked\u2026","rel":"","context":"In "Holiday"","block_context":{"text":"Holiday","link":"https:\/\/willceau.com\/news\/category\/holiday\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/11\/BrussellSprouts.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/11\/BrussellSprouts.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/11\/BrussellSprouts.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":14612,"url":"https:\/\/willceau.com\/news\/2013\/10\/15\/linguine-with-hashed-brussel-sprouts-and-bacon-2\/","url_meta":{"origin":45092,"position":5},"title":"Linguine with Hashed Brussel Sprouts and Bacon","author":"Tina Garceau","date":"October 15, 2013","format":false,"excerpt":"This is an easy dinner to throw together - the brussel sprouts and bacon make a tasty combo, a great pasta dish for fall!\u00a0 8 strips bacon, cooked 1 lb. linguine 2 tablespoons butter 1 tablespoon olive oil 3\/4 lb. brussel sprouts, shredded 1 clove garlic, minced 1\/2 cup chicken\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/10\/LingineBrusselSprouts1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/10\/LingineBrusselSprouts1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/10\/LingineBrusselSprouts1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/45092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=45092"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/45092\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=45092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=45092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=45092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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