If you have not yet considered adding Brussels sprouts to your chicken tacos, now’s the time. Oh my goodness, they were amazing. My husband loved them and the first words out of his mouth were “You need to open a restaurant! These are amazing!” Phew! This could have gone one of two ways, either he’d love them or wonder what I was thinking adding Brussels sprouts to our tacos.

First I marinated two boneless, skinless chicken breasts in olive oil, lime juice and zest, kosher salt, pepper, a diced jalapeño, 2 minced garlic cloves and a 1/4 cup of chopped cilantro. I did pierce the chicken in several spots with a paring knife to ensure the flavoring would really get into my chicken.

Next, I quartered 14 Brussels sprouts, lengthwise and placed them in a bowl. I added 3 tablespoons of olive oil over them and sprinkled kosher salt, Chile lime seasoning from Trader Joe’s and 4 minced garlic cloves.

After I tossed them in the seasoning, they were ready to be dumped onto my baking sheet. I chose to use one large baking sheet for ease of clean up. I placed the breasts on one half and the Brussels sprouts on the other. I placed the baking sheet into a preheated 400 degree oven for 30 minutes.

While the chicken and Brussels were baking, I got my garnishes ready for the tacos. It was that easy! For the garnishes, I sliced one bunch of radishes, chopped some cilantro, sliced a small, yellow onion, diced a jalapeño, sliced a bit of red cabbage, cut some Dubliner white cheddar cheese and heated black beans.

After the chicken and Brussels sprouts were done cooking, I let the chicken rest on a cutting board for 10 minutes before cutting it into bite size pieces for the tacos.

I built my tacos by placing a spoonful of black beans on the bottom of the tortilla, next adding the chicken and then Brussels sprouts. After that, cabbage, onion, radishes, cheese, salsa, sour cream, and cilantro

Ingredients

Chicken

• 2 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 jalapeño, diced
• 1 lime, zest and juice
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped

Brussels Sprouts

• 14-16 Brussels sprouts
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 tablespoon Chile lime seasoning
• 4 cloves garlic, minced

Small flour tortillas

Garnishes

• radishes
• cilantro
• sharp white cheddar, cut into small chunks
• black beans
• red cabbage
• yellow onion
• salsa
• sour cream

Directions

1. Pierce chicken with paring knife in several spots and place in medium sized bowl.
2. Add olive oil to both sides of chicken and sprinkle both sides with kosher salt and pepper.
3. Add zest and juice of lime, minced garlic and cilantro.
4. Marinate on the counter for 30 minutes or in the refrigerator for up to a few hours.
5. Cut Brussels sprouts in quarters, lengthwise and place in small bowl.
6. Add olive oil to Brussels, and sprinkle with kosher salt and Chile lime seasoning. Add minced garlic, and toss to coat.
7. Preheat oven to 400 degrees.
8. Line a large baking sheet with parchment or foil, if you desire, for easier clean-up. Dump Brussels sprouts on one half of baking sheet and place chicken on other half. Bake for 30 minutes or until chicken reaches an internal temperature of 165. Let rest for 10 minutes before cutting.
9. While chicken and Brussels are baking, heat a can of black beans if you’d like to add them to your tacos.
10. Build your tacos and enjoy!

Enjoy!

Until next time, Kris