I have learned a lot about cooking in the last few years. My only regret is that I have not chronicled it for my readers. I created this recipe with inspiration from a really great food delivery service I have used in the past, Sun Basket.
Preheat oven to 450° F.
Skin-on boneless chicken breasts (I like organic)
2 cloves fresh garlic, chopped or minced, divided
2-3 TBSP Olive Oil divided
1 Lime- zested and juiced
1/2 tsp Dijon Mustard
1/2 tsp Organic Pure Maple Syrup
1 TBSP grated Parmesan cheese (optional)
Pat chicken dry with paper towels. Season with salt and pepper.
In a large frying pan, add 1-2 tablespoons Olive Oil over medium-high heat until hot but not smoking.
Add chicken skin side down and cook for 6-8 minutes depending on thickness.
Turn and cook another 4-6 minutes depending on thickness.
Move to baking sheet and bake for 20-30 minutes. Do not clean pan.
Prepare Brussel Sprouts and Cauliflower with Garlic however, to enhance the flavor and blend the side dish with the main dish cook the vegies in the same pan used to cook the chicken.
Combine the lime zest and juice, 2 TBSP Olive Oil, remaining chopped garlic, Dijon mustard and maple syrup. Season to taste with salt and pepper.
Bring it Together
Remove Chicken from Oven. Move to cutting board and lest rest for 5 minutes, While chicken rests, add saute’d vegetables to baking sheet. Sprinkle with grated Parmesan cheese and bake for 5 minutes.
On individual plates, add slices of chicken and vegetables. Spoon sauce over chicken. Serve extra sauce, chicken and veggies on the side.