I am currently working on my weekly recap post. I skipped it on Friday because I wanted to share my Savannah weekend with you all! Before I get to my recap, I want to post a really easy and delicious dinner recipe for you! I made an awesome dinner on Friday night before we headed off to Savannah. I prepared baked chicken with a homemade honey pineapple glaze topped with sautéed onions and garlic, roasted red potatoes with brussels sprouts, and a side spinach kale salad mixed with goat cheese, balsamic, sunflowers seeds, tomatoes and homemade croutons. This meal was really simple to make and took less than an hour! Its meals like this that make me want to cook at home all the time! This baked chicken was probably one of the best I’ve ever made.
I always start with the potatoes because they take the longest to cook! I used small red potatoes and softened them by boiling them. You can speed up the process by microwaving them instead. Once they are fork tender, remove them from the pan and slice them.
Slice brussels sprouts and add them to a baking dish with the potatoes. I flavored them with garlic powder, sea salt, black pepper, onion powder, dill weed, italian seasoning, one teaspoon balsamic, olive oil and two teaspoons of honey.
Bake at 375 degrees for 45-50 minutes. Flip every 12-15 minutes.
I sautéed garlic cloves, green onion and sweet onions to top the chicken with.
I sautéed them in olive oil, honey, black pepper, low sodium soy sauce, italian seasoning and balsamic.
My glaze had: *3 tablespoons of pineapple juice, *1 tablespoon low sodium soy sauce *2 teaspoons honey, *1 tablespoon apple cider vinegar.
Add the glaze to boneless, skinless chicken breast and sprinkle garlic, italian seasoning, black pepper, onion powder and dill weed on top.
Bake at 350 degrees (minutes depending on how big your chicken breast is)
Take the roasted brussels sprouts and potatoes out once they are golden brown around the edges.
Top the chicken with sautéed garlic and onion.
I also made a side salad! I massaged kale and spinach with a balsamic dressing and then topped it with chopped tomato, sunflower seeds, and crumbled goat cheese.
I made my own crouton slices too. I added sunflower oil to whole grain bread and sprinkled garlic on top and then baked them on an oven rack while the chicken cooked. Once they were crispy, I added them to the salad!
The best part about this meal was coming home to the leftovers after the trip! I’m huge fan of leftovers.
Questions for you!
- Do you like cooking or going out to eat on Friday nights?
- Are you a leftovers person?
- What is your favorite way to cook chicken?