As you guys know, we have day jobs and a 18 month old son, so we’re busy busy busy! So when it comes to dinner, the easier the better – but that doesn’t mean we sacrifice eating clean. Here’s our favorite 30-minute meal to throw together after a long day.
Want to see us whip up this meal live? Check out our YouTube channel for full video!
Chicken + Veggies with Carrot Ginger Puree
INGREDIENTS: CHICKEN & VEGGIES
8 oz, Thinly Sliced Breast
1/2 Tsp, Garlic Powder
1/2 Tsp, Cinnamon
1/4 Tsp, Cayenne Powder
1/4 Red Onion
1 Clove Elephant Garlic
15 Brussel Sprouts
1/4 tsp salt
1/2 tsp pepper
Set over to broil and move rack to the upper most rung.
In cast iron pan, spray surface with your choice of non-stick spray. Put chicken breast in pan and apply garlic powder, cinnamon, and cayenne, adding a light coat of cooking spray on top.
Place in heated oven on top shelf and set timer for 15 min. Check chicken regularly until crisped to your liking. Remove pan and rest chicken.
In a separate griddle, spray surface with non-stick spray
Cut onion in ¼ inch slices and place in a row in the griddle
Cut large clove of elephant garlic into small sized chunks and lineup in another row.
Cut brussel sprouts in half and place cut side down in the remaining space.
Lightly dust all ingredients with salt and pepper and a light coat of cooking spray (you may want to drizzle olive oil instead of spraying veggies)
Place griddle in oven on the top row and broil for 7-10 minutes while chicken is resting.
INGREDIENTS: CARROT GINGER PUREE
1 teaspoon, Sea Salt
3 cups, Baby Carrots
2 tsp, Ground Ginger
2 tsp, Hot Sauce
Steam carrots until soft and place in a hand food processor or regular food processor.
Add the remaining ingredients. The hot sauce quantity is to taste.
Blend together until it reaches a smooth consistency.
Plate all, placing puree on top of chicken. ENJOY!