Here’s a healthy recipe that you’ll love and the best part is, the ingredients are all real foods! Shout out to my wife Haley for this one and for her constant creativity in the kitchen and always placing our health as a priority for what she cooks! Here’s what you’ll need for this bad boy.
10 cloves of Garlic
Chicken breasts (we used 5)
Handful of fresh basil
Sweet potatoes
Brussel sprouts
Avocado oil
Salt (we use pink himalayan sea salt)
Pepper
Clean and finely chop 10 cloves of garlic, you can use less but we love garlic. Clean and finely chop the basil. Put about 2 TBS of avocado oil in a small bowl and add the garlic and basil with a pinch of sea salt. Set aside. This will be your topping for the chicken. I actually think it would taste better if you prepped the chicken the night before and let it marinate in this mixture and then bake the next day.
Clean the chicken. Lightly pound chicken breast so they are about equal thickness, but don’t pound them too thin (this step is optional).
Lightly spray chicken breast with avocado oil, lightly salt and pepper. Put on baking sheet covered with parchment paper. Add garlic and basil mixture on top. Set aside.
Cut up veggies about the size of a quarter. Spray or mix with avocado oil, lightly garlic salt and pepper, red pepper flakes are good too if you like a little kick. Spread evenly on same sheet or another (depending on how much you are making) with parchment paper.
Bake everything at the same time at 375 for 25 – 30 minutes. I put the chicken on the middle rack (so it doesn’t dry out) and veggies on the lower because we like our veggies crispy.
Note: it’s important not to cut your veggies too small or too big because you want everything to be done cooking around the same time. That’s why I recommend a quarter or a little bigger.
PS: don’t forget to garnish with an avocado-yum!
