Roasted Brussel Sprouts & Glazed Chicken Breast

Roasted Brussel Sprouts & Glazed Chicken Breast

1 tsp olive oil
3 chicken breasts
Fresh ground black pepper
2 tsp fresh thyme, chopped
brussel sprouts or Belgian endive that has been cored and cut in 1/2 inch thick slices
2 tsp honey
1 T fresh lemon juice
1/2 C chicken broth
2 T chopped parsley
Heat oil in large skillet on high. Season both sides of chicken with pepper and thyme and brown for 2-3 minutes per side. Remove from pan and reserve. In same skillet, add honey, lemon juice, broth and boil until liquid is syrupy, 6-8 minutes. Return chicken to skillet, add parsley and toss until chicken in coated with pan juices. Serve hot!
As for the brussel sprouts…click here.

Until next time…
look good, feel good, do good

Fish Tacos and Roasted Brussel Sprouts and Sweet Potatoes (amazing!!!)

I grew up Catholic so every Friday during Lent was fish night. It’s that time of year…so last Friday I wanted to spice it up a bit and made Tilapia Fish Tacos!

Tilapia Fish Tacos

corn tortillas
shredded lettuce
fresh or frozen tilapia fillets
sour cream or to keep it clean try Greek yogurt or plain yogurt
hot sauce such as Cholula
taco spice (chili powder, paprika, minced onion, cumin, cayenne pepper, garlic powder, ground oregano)
avocado, sliced
Season thawed fish with Cookies or taco seasonings. Bake tilapia at about 425F for 6-10ish minutes. Fish will flake apart easily when done. Test a piece if it does… flake away. Mix taco seasonings into yogurt or sour cream.
Warm tortillas in the microwave for about 23 seconds. Dress each up with your fixins and enjoy!
Roasted Brussel Sprouts and Sweet Potatoes(which are amazing)
the other night at Mike and Kelli’s, Mike served up some wonderful sauteed brussel sprouts and sweet potatoes. They were absolutely delish so I decided to try my hand at them.

Preheat oven to 425F. Peel and slice sweet potatoes. Heat olive oil in sauce pan over med-high heat. Place potatoes in pan and cook on each side until slightly browned (like the picture) and have a nice crust on them.
Remove from heat, sprinkle with Cookies, and place in oiled pan. Bake in oven for about 15 minutes or until a fork can be speared through easily.

BRUSSEL SPROUTS!!!!!! Yes, we are adults now and are allowed to like these 🙂
Clean, trim bottoms and slice in half. Place in pan, Sprinkle with olive oil, sea salt, and pepper.
Back about the same time as the potatoes (15ish minutes) or until a fork can easily spear through one.

J and I’s lovely spread!
Until next time…
look good, feel good, do good