KETO & PALEO FRIENDLY, GLUTEN FREE
For Chicken Marinade:
1 Tbsp Avocado Oil
2 Tbsp Maple Syrup
2 Tbsp Dijon Mustard
1/2 Teas Crushed Red Pepper Flakes
Salt & Pepper to taste
2 Chicken Breasts
1 LB Brussels Sprouts, halved
1 Tbsp Avocado Oil
1/4 Teas Crushed Red Pepper Flakes
In a medium bowl, mix all marinade ingredients, add chicken and coat both sides with marinade. Place in fridge for at least 15 minutes, longer if you have the time.
Preheat oven to 350° F, lightly grease large baking sheet with avocado oil.
Place Brussels sprouts on baking sheet and drizzle with avocado oil, mix around to coat each sprout.
Arrange the chicken in the middle of the baking sheet with Brussels sprouts around it.
Bake for 30 minutes, or until chicken is cooked through. Remove and serve.
ENJOY!
Delicious!!!