Like most nutrition nuts, I enjoy a plate full of color, not only because it’s just so pretty but also because it provides me with an abundance of delicious nutrients. This Home Chef inspired recipe was so simple to make and insanely tastey to eat.
8oz. Brussels Sprouts
1 Red Onion
4oz. Yukon Potatoes
3 Garlic Cloves
1 Red Bell Pepper
2 Boneless Skinless Chicken Breasts
1 Tbsp. Italian Seasoning Blend
½ tsp Paprika
½ oz. Organic Honey
Prepare the Ingredients:
Preheat the oven 375 degrees. Thoroughly rince produce and pat dry. Halve the Brussels sprouts vertically. Peel and halve red onions. Slice into thin strips (julienne). Scrub potatoes and cut into small slices. Mince garlic. Stem, seed, and slice red bell pepper into thin strips. Rinse chicken breasts, pat dry, and season both sides with salt and pepper.
Bake Chicken and Veggies:
Place the veggies on a foiled baking sheet, leaving the middle open to put the chicken in. Drizzel 1 tbsp. olive oil and 2/3 of the garlic, Italian seasoning, salt and pepper. Nestle seasoned chicken breasts into veggies and drizzle each with ½ tsp. olive oil. Note: make sure chicken is in direct contact with foil. Place sheet in oven and cook for 18-20 minutes, or until browned.
Create Honey-Garlic Glaze:
While chicken and veggies are cooking, combine honey, remaining garlic and paprika in a small bowl. Once veggies and chicken are done, remove from oven and turn broiler on high.
Glaze and Broil Chicken:
Brush chicken with honey-garlic glaze and place in broiler for 2-3 minutes, or until glaze begins to caramelize. Remove pan from broiler. Note: the natural sugars in the honey can burn quickly under the broiler; so don’t walk away from oven during theis time.
Plate the Dish:
Place finished chicken breast on plate, alongside veggies and enjoy J