Baked Chicken Breast with Roasted Brussels Sprouts

Obviously this is not rocket science - but it sure was G-O-O-D! I missed the gym today so decided to work out at home. As such, I wanted something that would bake itself while I busted out a half-Cindy in my garage (another story completely which ended in a huge hand rip).

I have a new favorite food - roasted brussels sprouts. I just cut the end off of these, cut them in half, and laid them out on a silicon-lined baking sheet. Then, I drizzled them with olive oil and sprinkled them with crushed garlic and kosher salt. I love the crushed garlic in the jar - makes everything faster.

Do you like my super glam award-winning iPhone photography?

I hammered these organic boneless, skinless chicken cutlets so they were all the same thickness and coated them in the exact same stuff - olive oil, crushed garlic, and kosher salt. Easy peasy.

Update: My chicken breasts were about 3/4 of an inch thick. If you pound them thinner, you'll want to reduce the baking time so they aren't too dry. 

375 degrees and 35 minutes to healthy, crunchy goodness. My main source of good fat here was olive oil. 

 So good I promise. So flavorful! I don't even miss cheese or blackberry cobbler right now. 

Xo,

Alyssa