text: Pan Seared Chicken with Winter Brussels Sprout Slaw Recipe - Wicked Spatula
  How's this for a 30 minute meal? 😉
  Pan Seared Chicken with Winter Brussels Sprout Slaw
  Keyword dinner, family, fancy, healthy
  2 6-oz chicken cutlets
  1/4 cup cassava flour (can also use tapioca or arrowroot powder)
  Make the slaw by charring half of the shredded Brussels under a broiler for 3-5 minutes. Keep an eye on them to make sure they don't completely burn. Combine the charred leaves with the raw. Toss in the oranges and cranberries. In a small jar shake together the olive oil, Dijon mustard, and vinegar, set aside.
  In a small bowl season the cassava flour with salt and pepper. Heat the coconut oil in a large skillet over medium high heat. Once hot dredge the chicken through the flour shaking off any excess. Place in the skillet and cook 5 minutes, flip and turn the heat down to medium. Continue to sear 5 more minutes until a nice golden crust has formed and the juices run clear.
  Pour the dressing over the slaw and toss to coat. Season with salt and pepper to your taste. To serve place a piece of chicken on a plate and top with the slaw.