StarInfiniteFood

1: Pat dry the chicken breasts, season with salt and pepper, and let sit in the fridge uncovered for 30 minutes.

2: Pat dry the chicken again and heat olive oil over medium-low heat.

3: Sear the chicken breast side down for about 9 minutes.

4: Add ghee or coconut oil, flip the chicken, and cook another 6-9 minutes until cooked through.

5: Brush the chicken immediately with BBQ sauce.

6: For the Brussels, heat 1.5 tablespoons olive oil over medium-high heat and add 1 pound of trimmed and halved Brussels sprouts, cut side down. Cook untouched for about 4 minutes.

7: While they cook, mix together honey, Dijon mustard, chopped apples, and apple cider vinegar, then set aside.

8: After 4 minutes, toss the Brussels with minced garlic, salt, and pepper, and continue to cook for about 2 more minutes over medium heat.

9: Add the honey mustard mixture to the Brussels and cook for another 5-8 minutes until tender.

10: For the potatoes, add 1 pound of chopped red potatoes to a pot of boiling water and cover, cooking for about 10 minutes until tender.

11: Drain the potatoes, then add dairy-free ricotta, salt, pepper, garlic powder, and butter/ghee/coconut oil. Mash until creamy and well mixed.