Tadd and I have been cooking together all this week, which has been really lovely. So far our favorite meal that we have tried was a baked chicken recipe with Brussels sprouts on the side, which we made last Sunday night. So good!
For the chicken, we salted & peppered both sides, then moved it to a prepared baking dish and drizzled with a little olive oil and fresh lemon juice. We then topped the chicken with a combo of parsley and rosemary, poured a little chicken broth around the chicken for moisture, and baked it at 425F for slightly over 3o minutes.
For the Brussels sprouts, we chopped them in half, and spread them on a baking sheet. Drizzled them with olive oil, salt, & pepper (combine them a bit to make sure everything is coated). Then threw them in the oven with the chicken for the last 20 min of cooking.
I also found a Weight Watchers recipe for a maple balsamic glaze for the sprouts! 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, and a little salt, heated gently in the microwave until it thickens. I put it in for 1 minute, then stirred, then 30 seconds more and it was the perfect consistency. Drizzle the glaze on your sprouts, or if you’re like me, save a little for your chicken too!
The finished product was served with a glass of Rex Goliath Sauvignon Blanc. Delicious! I liked this way more than I thought I would. We were both happy campers.