Thai Chicken with Roasted Brussel Sprouts

Ingredients:

Brussel Sprouts

Chicken Thighs (with this recipe I used boneless/skinless but I've done it with bone-in/with skin before and it turned out just as great) 

Peanut Butter

Salsa

Brown Sugar

Cumin

Curry Paste

Curry Powder

Cayenne Pepper

Plain Greek Yogurt

Chinese 5 Spice (optional)

Garlic Powder

Sea Salt

1 garlic clove

Olive Oil

1. Pre heat your oven to 400 degrees F

2. While the oven is heating, grab a medium sized bowl to make your sauce in. Mix about 1 cup of peanut butter, 1 cup of salsa, 1 tablespoon of brown sugar, 1 teaspoon of cumin, 1 teaspoon of curry powder, 1 teaspoon of curry paste, 1/2 teaspoon of cayenne pepper, 1 cup of plain greek yogurt, a pinch of chinese 5 spice, 1 chopped garlic clove, and 2 teaspoons of curry powder.

3. Mix ingredients until uniform and set aside

4. Take a sauté pan and add olive oil. Heat oil and add your thawed chicken thighs to the pan. Cook thighs thoroughly, seasoning with garlic powder and a pinch of sea salt.

5. While the chicken is cooking, take your brussel sprouts and cut the bottoms off. Remove outer layers and wash them. Place them in a shallow baking pan. Season with olive oil, sea salt and black pepper. Make sure the olive oil, salt, and black pepper are evenly distributed on the sprouts. Place the pan in the oven and bake for 30-40 minutes, shaking the pan every 10 min for even roasting.

6. Once chicken thighs are done, slowly add your sauce. Reduce heat and let it simmer with the thighs for about 15 minutes.

7. Once the brussel sprouts are done, remove from oven and plate with chicken. That's it!

*Note: Every time I cook this meal, I make it with chicken thighs. However, this is a versatile dish that can easily become vegetarian (mushrooms or tofu) or something for the seafood lovers (scallops or shrimp). I served this meal with brown rice but you can use whole wheat pasta as well. 

-Let's eAt