Delicious Easter Dinner Recipe

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken breasts, cut in half lengthwise
• 2 tablespoons olive oil
• pinch onion powder
• pinch garlic powder
• pinch kosher salt
• pinch pepper
• 1/2 cup orange juice, about 1 orange
• 1 teaspoon Dijon mustard
• pinch dried rosemary, minced
• 1 tablespoon brown sugar

DIRECTIONS

1. Heat olive oil in a large heavy skillet (I used my cast iron) until it begins to smoke.
2. While the oil is heating, sprinkle seasonings on chicken.
3. Place chicken, without crowding, in the skillet. Let the chicken sear without moving for at least 2 minutes. Then flip and let it continue to cook until juices run clear, about 4-5 minutes depending on the thickness of your meat.
4. When the chicken is finished cooking, transfer to a plate and lightly tent.
5. Add remaining ingredients to the skillet. Stir to combine and bring to a low simmer. Let the sauce simmer for a few minutes or until it begins to thicken slightly. Remember this is a thin ‘sauce’ not a ‘gravy’.
6. Plate the chicken and spoon sauce on top.

Nutritional Information

INGREDIENTS

• 1 pound brussels sprouts, stemmed trimmed and cut in half length-wise
• 3-4 carrots, peeled and cut into 1/4” rounds
• 1 cup onions, chopped
• 3-4 slices bacon, chopped
• 1-2 tablespoons olive oil
• kosher salt, to taste
• pepper, to taste

DIRECTIONS

1. Preheat oven to 400.
2. Place prepared vegetables and bacon on a large rimmed baking sheet; drizzle with oil (just enough to lightly coat); and sprinkle with kosher salt and pepper.
3. Place the vegetables on a center rack and roast for 20 minutes.
4. Remove from oven, toss with a spatula, and return to the oven for another 20 minutes – brussels sprouts will be nice and crisp and carrots tender.

Nutritional Information