3 cups of Spring Mix
6 Shishito Peppers
6 Brussels Sprouts
1 Ttbsp of Canola Oil
2 tbsp of Smoked Paprika
½ tbsp of Cumin
1 tbsp of Salt
1 tbsp of Pepper
½ pack of Fresty Chili Lime Chicken

1. Place a pan on medium high heat (400°F). Cut your Brussels sprouts into quarters lengthwise. In a large bowl, combine Brussels sprouts, shishito peppers, canola oil, cumin, paprika, salt and pepper. Mix thoroughly.
2. Once the pan has come to temp, add our seasonal vegetable mix. Cook vegetables to achieve a char. We want the peppers to blister and the Brussels sprouts to get crispy.
3. Once this is achieved (roughly 7 minutes), remove vegetables from the pan. Empty pan into a bowl.
4. Bring a saucepan to medium heat (350°F). Once the pan has come to temp, add the pack of just the Fresty chicken, holding the sauce pouch for later.
5. Cook chicken until the moisture present is almost fully evaporated. Add 1 pack of the Fresty Chili Lime sauce.
6. Once chicken is warmed and coated in sauce, turn off heat. Add our spring mix to the bowl with our peppers and Brussels sprouts. Cover and toss in Drizzle with green goddess dressing, cover and toss.
7. Add salad to a bowl and top with our Fresty Chili Lime Chicken.