Maple, Mustard Grilled Chicken and Roasted Brussels Sprouts

This is one of my favorite meals to cook on a week night when I have a little extra time!  If you workout in the evenings, put the chicken in the marinade before you head out to save some time when you get home.  Also, prepare the brussels sprouts first and roast them while you are grilling the chicken.  If you are able to multitask like that, this meal should take 45 minutes tops (excluding marinating time)!

TIP: Count this as a semi-cheat meal because of the maple syrup.

Maple, Mustard Grilled Chicken 

Adapted from Health-Bent
Prep Time: 30+ Minutes (to marinate chicken)
Cook Time: Approximately 16 Minutes (grilling 4-5 thighs at a time)
Serves: 4

Ingredients:

• 2 lbs boneless, skinless organic chicken thighs
• 1/3 cup dijon mustard
• 3 tbsp organic maple syrup (Grade B is best)
• 1 stem fresh rosemary chopped

Instructions:

1. In a large zip-lock bag, add the mustard, maple syrup & rosemary. Mush around to incorporate and taste to see if you want to add more maple or mustard. Add the chicken and let marinate in the fridge for at least 30 minutes.
2. Heat a large saute pan over medium-high heat (or a grill). Melt a few tablespoons of grass-fed butter (or fat of choice), and sear the chicken thighs, about 4 (undisturbed) minutes per side. Be sure not to overcrowd the pan as you want the chicken to develop a nice char on the outside.
3. Pour the marinade in a small saute pan (minus the rosemary stem). Let it come to a simmer and keep it there for about 4-5 minutes, whisking occasionally. If you find the sauce has gotten too thick, add a little stock to it.
4. Serve the sauce on the side or brush it over the tops of the grilled thighs.

Roasted Brussels Sprouts

Adapted from Nom Nom Paleo
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serves: 4-6

Ingredients:

• 1.5 lbs brussels sprouts
• 2-3 tbsp extra virgin olive oil
• 4 slices bacon, diced
• salt and pepper
• balsamic vinegar (if you don't have any, I think this recipe tastes just as good without it!)

Instructions:

1. Preheat oven to 400°F.
2. Trim the ends and any old outer leaves from the sprouts.  Cut the sprouts in half and toss with olive oil, salt and pepper.
3. Place the sprouts in a single layer on a foil lined baking sheet.  Sprinkle the diced bacon on top and put in the oven. 
4. Roast for 30-35 minutes, rotating sprouts at 10 minute intervals for an even roast.
5. Check seasoning and drizzle with balsamic vinegar if desired.