Challenge Approved
Serves: 2
Ingredients:
Two 3-4 ounce chicken breasts
Salt, pepper, garlic powder (to taste)
Challenge Approved Teriyaki Sauce (optional)
Roasted Brussels:
1 bag of fresh or frozen sprouts (if fresh, cut end off and cut in half)
3 tbsp. olive oil or avocado oil
Salt and pepper (to taste)
Garlic powder (to taste)
Optional Toppings: parmesan cheese or balsamic vinegar
Directions:
Bake chicken in a small baking dish at 350 degrees F with seasonings or sauce desired for approximately 40 minutes or until cooked through (cover with foil). Can put 1-2 tbsp. water or butter in dish for moisture. Can make extra and use as leftovers for lunch or to create a salad with. Serve over cauliflower rice if desired. Toss the brussels sprouts with oil and seasoning. Spread them out and bake at 425 degrees F until tender and outsides are starting to brown. Approximately 30 minutes. Can broil them at the end if want more crisp. Vegetarian Plan Tip: Substitute chicken for 2 cups of sautéed cauliflower florets.