For the Brussels sprouts
Ingredients
- 1/2 to 1 lb small Brussels sprouts (the smaller the better)
- 1/2 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 425°. Trim stems off sprouts, cut in half vertically (stem to top, as seen in picture), and remove any loose outer leaves.
- Line a cookie sheet with aluminum foil. Scatter sprouts in a single layer on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast for 20-30 minutes, stirring occasionally so they cook evenly. Some leaves will blacken and fall away, but that's fine.
- Set aside while you broil chicken. Put sheet back in oven last 2 minutes while chicken is cooking to keep the sprouts nice and hot.
For the Chicken
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 3 tablespoons honey
- 1 teaspoon cider vinegar
Directions
- Preheat broiler. Combine spices in a small tupperware container and shake to mix. Line a baking sheet with aluminum foil and place chicken on top. Sprinkle spice mixture generously on both sides of chicken breasts. Use ALL of it!
- Broil chicken 5-7 minutes on each side. While broiling, combine honey and vinegar in a small prep bowl, stirring well to thoroughly mix.
- Brush 1/2 of the honey mixture on the chicken. Broil an additional 1 minute. Take chicken out of oven, flip to other side, and brush with rest of the honey mixture. Broil 1 additional minute or until chicken is done.
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