Grilled BBQ Chicken and Brussels with Roasted Sweet Potatoes

Very busy weekend for me, so along with a simple pressure cooker recipe I chose to grill some chicken and veggies and roast some sweet potatoes for my second meal prep. I made my own BBQ rub for the chicken and used some leftover rub to throw on the Brussels. Really easy and not much prep time whatsoever. While I was grilling the Brussels and chicken I had the sweet potatoes roasting in the oven. For the chicken you can also brush on some BBQ sauce while grilling if you prefer. My go-to paleo BBQ options are Tessemae's BBQ sauce or Steve's PaleoChef Peach BBQ, which are both sold at the Whole Foods near me. I also noticed a new Steve's Paleo Goods BBQ called PaleoChef Vinegar BBQ that I need to try. Anyways, not much to say about this one. I don't think I have ever made a grilled chicken recipe I didn't like and throwing some extra spices on the Brussels made them taste delicious as well. Take advantage of the last few weekends of sunshine and plan a meal prep on the grill! 

Grilled BBQ Chicken
Ingredients:

• 6 boneless/skinless chicken breasts
• Paleo BBQ sauce (optional for topping)

BBQ seasoning Rub:

• 1 Tbsp paprika
• ½ Tbsp kosher salt
• ¼ Tbsp mustard powder
• ½ Tbsp chili powder
• ½ Tbsp ground cumin
• ¼ Tbsp black pepper
• ½ Tbsp garlic powder
• ¼ Tbsp cayenne
• ¼ Tbsp onion powder

Directions:

1. Slice the chicken breasts in half or pound the thicker parts of the breast to make them more uniform in thickness.
2. Mix the BBQ seasoning rub together. Season both sides of the breast with the rub, cover, and refrigerate for at least one hour.
3. Prepare your grill at medium-high heat (about 400º).
4. Grill one side of each breast until they are seared and have nice grill marks, about two minutes.
5. Flip each breast and cook an additional two minutes or so. If you have BBQ sauce you can brush the chicken with some sauce.
6. Serve with additional drizzle of BBQ sauce if desired. 

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My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.