Grilled Marinated Chicken with Roasted Parmesan Brussel Sprouts and Glazed Carrots

SERVINGS: 2
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Easy
PREP/COOK TIME: 15 min/35 min

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Marinated Chicken

• 2 chicken breasts, butterflied or pounded for even thickness
• 1 c. your favorite marinade
• 3 cloves garlic, past
• Salt and pepper

Parmesan Brussel Sprouts

• ¼ lb. Brussel sprouts, cut in half
• 1 tbsp. olive oil
• 1 c. grated Parmesan cheese
• Salt and pepper

Glazed Carrots

• 3 carrots, cut into medium sticks
• 1 tbsp. olive oil
• 1 tbsp. honey
• Salt and pepper

1. Start by putting the chicken, marinade, and garlic in a bowl. Massage, cover, and place in the fridge. Let it marinade overnight (if in a rush 30 min is fine).
2. Preheat the oven to 475F.
3. In another bowl add the carrots, honey, oil, and seasonings. Toss until evenly coated. Spread on half a 11x18 baking sheet, but do not place them too close together or they will not brown properly.
4. On the other half of the baking sheet spread the parmesan cheese until evenly distributed. Place the Brussel sprouts in a bowl with the olive oil and seasonings. Toss until evenly coated then pace them one by one, flat side down, on top of the parmesan cheese. Put the sheet in the oven and roast for about 30 minutes.
5. While the veggies are roasting, brush oil on an indoor or outdoor grill (for this recipe I will refer to an indoor grill). Preheat until very hot and place the chicken on the grill. Grill for about 5-6 min then flip to cook the other side. Grill for another 5-6 minutes and remove. Let the chicken rest for at least 15 minutes (if worried, check the temp of the chicken with a meat thermometer so it reads 160F).
6. Remove the veggies from the oven. The cheese should be melted and brown and the veggies colored. Tear the Brussel sprouts from each other so they are not sticking together. Put all components on a plate and serve with your choice of starch. Garnish with parsley and lemon and enjoy.