Chicken
-
2 chicken breasts
-
1 teaspoon salt
-
1 teaspoon black pepper
-
2-3 tbsp. jerk marinade
-
One lemon
-
2 tbsp. green onion
-
drizzle of olive oil
-
1 cup of BBQ sauce
-
¼ cup of brown sugar
-
2 tbsp. yellow mustard
Plate chicken breasts, Brussels sprouts, & carrots! Then Serve!
Brussel Sprouts
-
18-20 Brussel sprouts
-
½ tsp salt
-
½ tsp black pepper
-
1 tbsp. of olive oil
-
3 cloves garlic
-
3 tbsp. balsamic drizzle
Carrots
-
5-6 carrots
-
3 tbsp. honey
-
3 tbsp. butter
-
½ tsp cinnamon
-
¼ tsp nutmeg
-
Begin by rinsing the Brussels sprout then pat dry. Slice thinly & arrange flat on a baking tray.
-
Sprinkle with salt & black pepper, brush with garlic & olive oil, & place into the oven for 7 minutes on each side at 400 degrees F.
-
Baste with a balsamic drizzle & return to oven for 8 minutes until golden brown around the edges
Brussel Sprouts
-
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.
-
Place chicken in the oven at 400 degrees for 10 minutes
-
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
-
Cut lengthwise into halves then into quarters.
-
Arrange on a baking sheet & roast for ten minutes at 400 degrees F.
-
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
.png)
.png)