Chicken with 2 veggies
Frozen corn
Fresh brussel sprouts
Chicken breast - boneless skinless
Butter flavored cooking spray or any cooking spray you have
Onion powder
Olive oil
Salt and pepper
Tumeric
4 slices bacon (I used regular bacon but you can use turkey just keep an eye that it doesn't burn)
Preheat oven to 450
Prep brussel sprouts by washing, trimming stems, and
removing any bruised leaves. Cut in half length wise if large.
Slice bacon in to 1 inch pieces, set aside.
Place Brussels in bowl with 2 tbsp. olive oil, toss to
coat. Sprinkle with salt and pepper and bacon. Lay out flat on sheet pan and
place in oven. Set timer 35 min. (Tends to stick so I cover sheet pan with foil
for easy cleanup)
Prep chicken by trimming off any fat. Lay between 2
layers of saran wrap, pound until all one thickness with meat tenderizer-flat
side. Place on sheet pan. Spray with cooking spray, season with salt, pepper,
tumeric, and onion powder. Flip over and repeat.
When timer for brussels hits 20 min place chicken in
oven. Check temp of chicken with meat thermometer at 15 min. Should be 165
degrees, check each breast. Leave in longer if not done. When done remove from
oven, place on serving plate and cover loosely with foil to rest 5 min.
While baking place frozen corn and a 1/2 tbsp. of sugar in
a saucepan. DON'T ADD ANY WATER. turn stove to medium and cover corn, leave on
until heated thoroughly - about 10 min stirring occasionally.
No comments:
Post a Comment