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

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 seasonal vegetable mix. Cook vegetables to achieve a char. You want the peppers to blister and the Brussels sprouts to get crispy.
3. Once this is achieved (roughly 7 minutes), Place vegetables into a bowl and set aside.
4. Bring a saucepan to medium heat (350°F). Once the pan has come to temp, add Fresty chicken, holding the sauce pouch for later.
5. Heat 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 spring mix to the bowl with peppers and Brussels sprouts. Top with Fresty Chili Lime Chicken.