Balsamic Grilled Chicken, Brussels with Bacon, and Sweet Potato Applesauce Mash

I was out of town this past weekend, so I planned ahead for an easy and simple meal prep Sunday. This is my version of the classic chicken, broccoli, and rice meal prep and it is way more tastier and enjoyable. Actually, the Roasted Brussels with Bacon and the Sweet Potato Applesauce Mash are probably my top go-to sides to meal prep. I love them so much I could probably eat them for every meal if I had to. There is little prep for both of them and although it takes some time roasting in the oven, you can be efficient with that time and get another meal done while you wait. You can also make this Balsamic Grilled Chicken during that time, if it's done marinating. Nothing fancy about the chicken, if you like balsamic chicken you will enjoy it. This meal is a comforting and simple one that I cannot wait to eat all week!

Balsamic Grilled Chicken
Ingredients:

• 2 lbs boneless/skinless chicken thighs (I used chicken breasts)
• ½ cup balsamic vinegar
• 2 tbsp olive oil or avocado oil
• 5 cloves garlic, minced (or 1 ½ teaspoons garlic powder )
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Directions:

1. Combine all of the marinade ingredients in a non-reactive bowl or Ziploc bag. Mix well. Add the chicken and mix again. Cover the bowl or seal the bag, and place into your fridge for at least 2 hours, and up to 24. I typically marinate the chicken overnight - the longer the better!
2. Preheat your grill to medium low heat. Place the chicken on the grill, cook for 7-10 minutes, then flip the chicken and cook the other side for 7-10 minutes, or until cooked through. So good!

​Original recipe found here

​Roasted Brussels with Bacon
Ingredients:

• 1-2lb Brussels, shaved 
• 6 strips of Bacon
• 1 Tbsp Raw Honey (optional)
• Salt to taste

Directions:

1. Preheat oven to 425° F, and line a cookie sheet with bacon strips.
2. Cook bacon for 8 minutes, flip strips over, and cook for an additional 6-8 minutes.
3. In a food processor, add the Brussels and shred to liking. 
4. Once bacon is cooked, remove from cookie sheet and set aside. Place shaved Brussels on the cookie sheet with leftover bacon fat. Add honey and salt and mix around.
5. Bake Brussels for 10 minutes, take them out and mix around, then bake for another 10 minutes. Keep an eye on these to make sure they do not burn! 
6. Cut the cooked bacon into bite size pieces and mix into the Brussels. Cook for an additional 3-5 minutes (I will bake for another full 10 minutes though if I have closer to 2lb of Brussels.)
7. Enjoy!

Sweet Potato Applesauce Mash 
Ingredients:

• 2 pounds (1000 grams) sweet potato
• ½ pound (225 grams) apples or 1 cup unsweetened store-bought applesauce
• Generous pinch of sea salt
• 1 tbsp (15 mL) ghee, optional (I did not include) 

Directions: 

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
2. Roast the sweet potatoes for about an hour. Let them cool.
3. If you’re making the applesauce from scratch, do this while the sweet potatoes are roasting. Peel and dice the apples. Put into a small pot with a 2–3 tablespoons of water and cover with a lid. Cook over medium-low heat until the apples are very soft. Remove the lid and cook until most of the water has evaporated.
4. Peel the skins off the sweet potatoes. Combine with the applesauce in a large bowl and mash with a hand masher until it’s to your desired consistency, or use a food processor.

​Original recipe found here