1.5 lbs. of Brussels sprouts
2 cans of your favorite beans (I love Pinto Beans with this recipe)
Freshly ground black pepper
A medium sweet onion
Several cloves of garlic
Jasmine Rice (I like the boil in a bag kind)
Chicken Breasts (as many as you want)
Preheat oven to 400⁰ F.
Cut off brown stem of Brussels sprouts and remove any yellow or damaged leaves. Chop them into half (or quarters if they’re big), and chop the onion into quarters. Slice the garlic into thin slices. In a large mixing bowl, add a few tablespoons of olive oil, salt and pepper. Add the onion, garlic, and Brussels sprouts. Mix to thoroughly coat.
Add the vegetables to a foil lined pan and bake for 35 to 45 minutes. Shake the pan periodically to make sure they evenly cook.
Meanwhile, heat the beans on the stove over medium-high heat. Add a dash of paprika, and salt and pepper to taste. Cook the rice according to the directions.
To cook the chicken, add some olive oil to a pan and heat over medium-high heat. Add some more paprika, salt, and pepper and any other seasonings you want to the chicken. Add the chicken to the pan and cover with a lid (the steam helps cook evenly and keep the chicken juicy). Flip the chicken a few times and cook thoroughly.