This flavor filled dinner was a hit at our place. Our little one gobbled up the Brussels sprout sweet potato salad, and the chicken was tender and enjoyed as well.
Beer Marinated Chicken – Adapted from Plain Chicken
- 12 oz beer
- 6 T lemon juice
- 2 T Italian seasoning
- 1/4 tsp. minced garlic
- 1 tsp. salt
- 3-4 boneless, skinless chicken breasts
Sweet Potato and Brussels Sprouts Salad – Adapted from Kaelyn’s Kitchen
- 4 medium sweet potatoes, peeled and cubed
- 1 pound of fresh Brussels sprouts
- 1 tsp. olive oil
- 1 T balsamic vinegar
- 1/3 C Parmesan cheese
- salt and pepper, to taste
In a large bowl (that can be covered and refrigerated), pour together the beer, 6 T lemon juice, 2 T Italian seasoning, 1/4 tsp. minced garlic, 1 tsp. salt and stir well. Then, add in 4 chicken breasts. Cover and refrigerate 4-6 hours, or overnight.
When you are ready to cook, fire up your grill. Grill chicken over medium flame for 15-20 minutes, flipping often. Cook until chicken reaches an internal temperature of 180 degrees.
Meanwhile, place your Brussels sprouts into your food processor, along with a splash of balsamic vinegar and half of the Parmesan cheese; shred. Set aside.
Take your cubed sweet potatoes and place them into a large skillet that has been heated and has 1 tsp. olive oil in the bottom. Toss and sauté over medium heat for 5-6 minutes.
Add in the shredded Brussels sprouts and continue cooking until sweet potatoes are soft and the Brussels sprouts are tender.
Sprinkle over 1 T balsamic vinegar and remaining shredded Parmesan cheese.