Chicken
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2 chicken breasts
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1 teaspoon salt
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1 teaspoon black pepper
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2-3 tbsp. jerk marinade
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One lemon
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2 tbsp. green onion
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drizzle of olive oil
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1 cup of BBQ sauce
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¼ cup of brown sugar
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2 tbsp. yellow mustard
Plate chicken breasts, Brussels sprouts, & carrots! Then Serve!
Brussel Sprouts
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18-20 Brussel sprouts
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½ tsp salt
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½ tsp black pepper
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1 tbsp. of olive oil
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3 cloves garlic
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3 tbsp. balsamic drizzle
Carrots
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5-6 carrots
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3 tbsp. honey
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3 tbsp. butter
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½ tsp cinnamon
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¼ tsp nutmeg
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Begin by rinsing the Brussels sprout then pat dry. Slice thinly & arrange flat on a baking tray.
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Sprinkle with salt & black pepper, brush with garlic & olive oil, & place into the oven for 7 minutes on each side at 400 degrees F.
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Baste with a balsamic drizzle & return to oven for 8 minutes until golden brown around the edges
Brussel Sprouts
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butterfly chicken breasts & season with salt, black pepper, & jerk marinade, juice of one lemon, & green onions. Allow marinating overnight or X 30 minutes in the refrigerator.
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Place chicken in the oven at 400 degrees for 10 minutes
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For the BBQ sauce, use plain barbecue sauce mustard, & brown sugar. Simmer on the stovetop then baste chicken breasts with bbq sauce & place in the oven for 5-6 minutes on each side.
Chicken
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Cut lengthwise into halves then into quarters.
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Arrange on a baking sheet & roast for ten minutes at 400 degrees F.
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Add honey, cinnamon, nutmeg, & butter to a saucepan & allow it to melt. Remove carrots from the oven & drizzle with honey mixture, & roast in the oven at 400 degrees F x 8 minutes or until soft & sticky
Carrots
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Cooking is Bliss!
