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Spiced Honey Lemon Chicken with Sweet Caramelized Brussels Sprouts


2chicken breasts, pounded to an even thickness
1teaspoon salt
1teaspoon pepper
4teaspoons olive oil
1tablespoon butter, melted
3tablespoons honey
zest and juice of 1 lemon
1/2teaspoon ground cinnamon
3/4teaspoon ground cumin
2teaspoons paprika
Brussels Sprouts
6tablespoons unsalted butter, divided into 3 tablespoons
1onion, thinly sliced
kosher salt
2tablespoons apple cider vinegar
4teaspoons sugar
1 1/2pounds brussels sprouts, quartered
3tablespoons extra-virgin olive oil
1/2cup water
4slices of bacon, sliced into 1-inch pieces and cooked until crispy


1.Combine all of your ingredients in a small bowl, then pour over the chicken. Allow to marinate for at least 1 hour in the fridge, but you can marinate the chicken for 24 hours, and longer is better!
2.You can either grill or broil the chicken. To grill, preheat the grill to medium-high heat and grill over high heat for 3 minutes on each side, then over indirect heat for 5 minutes on each side. To broil, heat the oven to 400 degrees F and cook for 10-15 minutes on each side, until cooked through and the juices run clear.
Sweet Caramelized Brussel Sprouts
1.Melt 3 tablespoons butter in medium skillet over medium heat. Add the onions and sprinkle lightly with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the combined vinegar and sugar. Stir until brown and glazed, about 3 minutes.
2.Quarter the brussels sprouts length wise. Heat the olive oil in large skillet over medium-high heat. Add in the brussels sprouts and sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Mix in the cooked, crispy bacon and serve and top with the onions. When you eat them, mix the onions in with the sprouts so you get a little bit of everything in each bite.