Chicken & Brussels Sprouts
Peace, fam! I hope the weekend was good to you and that you’re ready to tackle the new week head-on! My Sunday consisted of grocery shopping, a quick gym session, and cleaning my living space. I’m craving an evening of yoga and good music, but first dinner!
I took some boneless, skinless chicken thighs (seasoned), placed them in a covered baking ban, and baked them at 350 degrees for an hour. I then poured the resulting broth in a saucepan, set aside, and returned the chicken to the oven, uncovered for another 20 minutes. Meanwhile, I added fresh brussels sprouts to the saucepan containing the chicken broth, and cooked stovetop on medium-high until it came to a boil. I then added butter, chopped wild onion, and shredded cheese, reduced the heat, and covered with a lid until the cheese was completely melted.
I may have also dipped the chicken in the cheese sauce. Well, what little I got after hurricane husband tore through the kitchen!