Thursday, March 28, 2013

mid-week chicken dinner

I've been pretty swamped this week so I haven't had time to cook. Last night I wandered around Trader Joe's to see what looked good and ended up with brussel sprouts, garlic, bacon and chicken breasts.

I love quick and easy meals that can be made in one pan, and can be switched up based on what you have on hand. Also--bacon makes everything better.

serves 2

Roasted chicken, brussel sprouts and bacon:
2 chicken breasts, seasoned with sea salt and pepper
one 8 ounce bag of brussel sprouts, halved
3 garlic cloves, peeled and smashed, not minced
5 strips of bacon, cut into about one-inch pieces
salt and pepper for additional seasoning
olive oil for the pan

pre-heat oven to 350

  • pre-heat your pan (I used my cast iron skillet because it can go from stovetop to oven) and coat in olive oil
  • drop the brussel sprouts in there and season with salt and pepper--let them cook for a bit on their own
  • add the seasoned chicken breasts, let them grill on both sides until they have a bit of color, also add the bacon
  • add the garlic cloves and put the entire pan in the oven and let it roast until the chicken is completely cooked through (I use a meat thermometer and just check it every so often--nothing worse than overcooked chicken!)
  • plate with a squeeze of lemon juice on the brussel sprouts, and parsley on top of the chicken
finished product below--so easy and you can sub any veggie you want!

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