BBQ Chicken & Honey Mustard Brussels
Serves 430 mins prep30 mins cook
A delicious meal featuring juicy BBQ chicken, honey mustard apple Brussels sprouts, and creamy dairy-free ricotta mashed potatoes. The chicken is seasoned and seared, the Brussels are cooked with a honey mustard dressing, and the potatoes are made soft and creamy for a delightful side dish.
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What you need
Instructions
1: Pat dry the chicken breasts and season with salt and pepper. Allow to sit in the fridge uncovered for 30 minutes. 2: Pat fry the chicken again, then heat olive oil over medium-low and sear chicken breast-side down for about 9 minutes. 3: Add ghee or coconut oil, flip the chicken and cook for another 6-9 minutes until cooked through. Brush with BBQ sauce. 4: Heat 1.5 tablespoons olive oil over medium-high and add 1 pound of trimmed and halved Brussels cut side down. Cook untouched for about 4 minutes. 5: Mix together honey, Dijon mustard, finely chopped apples, and apple cider vinegar for the dressing. 6: After 4 minutes, toss Brussels with minced garlic, salt, and pepper, and continue cooking for about 2 more minutes. 7: Add the honey mustard mixture to the Brussels and cook for another 5-8 minutes until tender. 8: In a pot of boiling water, add 1 pound of chopped red potatoes and cook for about 10 minutes until tender. 9: Drain the liquid from the potatoes, then add dairy-free ricotta, salt, pepper, garlic powder, and butter/ghee/coconut oil. 10: Mash together until creamy and well mixed.View original recipe