Chicken with Rhubarb Sauce

I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!

  • 1 lb chicken thighs
  • Salt and pepper
  • 1 tbsp grape seed oil
  • 1/2 c chicken broth
  • 1/2 c shallot, sliced thin
  • 1/4 c white balsamic vinegar
  • 1 cup rhubarb, sliced
  • 1 tbsp honey
  • 1 tbsp tarrafob

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.

Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.

Serves 4.

Honey Chili Glazed Brussels Sprouts

These are simple and so yummy!!

  • 2 lb brussles sprouts, halved
  • 2 tbps olive oil
  • 1/4 tsp salt
  • 1/4 c honey
  • 1 1/2 tbsp sriracha
  • 2 tsp lime Joice
  • 1 tbsp toasted sesame seeds

Preheat oven to 450.

Toss Brussels Sprouts in oil and salt. Spread on pan and back 20 – 30 minutes until browned.

Combine remaining ingredients in a small bowl. Pour over Brussels Sprouts and roast for 5 min more.

Serves 4.

Minor

Herb Roasted Chicken with Potatoes and Olives

I love sheet pan meals! Easy to make and easy to clean up.

  • 1/4 c olive oil
  • 3 tbsp fresh oregano, minced
  • 1 tbsp fresh thyme, minced
  • 3 tbsp fresh sage, minced
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 1/2 baby potatoes, quartered
  • 1/2 c pitted Castelventrano olives
  • 1 lb chicken thighs
  • 1 lemon, cut into wedges

Preheat oven to 450. Spray a large baking pan.

Combine herbs, garlic, oil, salt and pepper in a large boil. Add potatoes and olives and toss to coat. Place potatoes onto pan. Top with lemon wedges.

Toss chicken in the remaining oil and place on baking pan.

Bake 40 – 45 minutes. Serve.

Serves 4.