Brussels Sprouts and Sweet Potatoes with Chicken

Here’s the Vine:



Cut the stems off and then cut the sprouts in half
Cube two medium sized sweet potatoes
Dice half a white onion
Cut up a green bell pepper
Heat a large pan and add olive oil….just enough to cover the bottom of the pan.

Once the oil has heated add the potatoes and stir enough so that they are covered with the olive oil.

After 2 minutes add the sprouts and stir again.

After another 2 minutes add the peppers and onions and stir.

Cook for another 5 minutes or until the potatoes are soft to the touch with a fork. You should barely be able to cut through the potatoes with a fork. If you are serving immediately cook until the potatoes are very easy to cut through.

For seasoning I use Mrs Dash Southwest Chipotle, a little salt and a lot of black pepper.


Prior to cooking the chicken I cook a pack of bacon. This gives me bacon for breakfast for the week but also adds the grease that the chicken cooks in on my grill press.

I use chicken breasts that have already been cleaned and butterflied. Sometimes I will marinate but this time I did not. I add the Mrs Dash seasoning to one side and put that side down first. I then add additional seasoning on the side facing up and flip after about 2 minutes. Since I am cooking this for lunches for the week I do not cook all the way through….only about 80%. When im at the office I nuke the whole dish together at once and the cooking finishes there.

Remember that meats will continue to cook for a few minutes even after you take them off the grill or out of the pan. If you think you might cook it too long stay there with it and watch. Remember that before you eat chicken it should be cooked through and to a temp of 165 degrees.

Let me know if you have any questions.





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