Tu Bishvat Chicken and Brussels Sprout Salad

For the chicken: Create a bed of onions in a baking dish. Place skinless chicken on top. Prepare a marinade by mixing paprika, coconut aminos, dijon mustard, honey, and garlic powder; pour generously over the chicken. Add prunes and olives to the dish. Cover and cook at 400°F (200°C) for 1 hour. After 1 hour, uncover and cook for an additional 20-30 minutes, or until the chicken is cooked through and slightly browned.

For the salad: In a large bowl, combine shaved Brussels sprouts, pomegranate arils, almonds, dates, and optional sliced onion or shallot. For the dressing, whisk together Dijon mustard, honey, lemon juice, extra virgin olive oil, salt, and pepper until well combined. Pour the dressing over the salad ingredients and toss to coat. Serve the chicken alongside the salad and enjoy!