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BrickTop’s Franklin, TN

#Bricktops #Franklin

We Had to go out to an appointment, so stopped for lunch, had #CoconutShrimp #deviledeggs w bacon 🥓 (was thick n hard n sweet, like candied- different taste but good! Then I had the #fishtacos and he had the }Nashvillehotchicken the string fries were good too, very crispy 😁 then he called for desert when I went to the restroom lol 😂

#Nashville #WhereToEat #NashvilleEats #NashvilleBlogger

Me new bestar desk

Kevin bought me a new desk, and then worked on putting it together literally two days for me for my birthday! It came in 8 boxes, and not great instructions…..but it is done! 😁 I have such gorgeous views out either of my windows while I work….now the project is hooking everything back up n going thru all these boxes n putting things in its place. That will be a longer process than two days 😂

Mediterranean chicken

#MEDITERRANEANCHICKEN

#greenchef

First is their pic, 2nd is my reality pic lol 😛

Preheat oven to 400 degrees.

Trim stem ends off Brussels sprouts. Quarter lengthwise.O Roughly chop artichoke hearts.

Roughly chop dry-roasted almonds.

SEASON & ROAST BRUSSELS SPROUTS

Place Brussels sprouts in a medium bowl. Drizzle with about 1 tablespoon cooking oil.

Season with about 1⁄4 teaspoon salt and a pinch of pepper. Stir to coat.

Spread Brussels sprouts out in a single layer on a lightly oiled, foil-lined baking sheet. Roast 10-15 minutes, or until fork tender, stirring halfway through.

MEDITERRANEAN CHICKEN

PREP

Preheat oven to 400 degrees.

Trim stem ends off Brussels sprouts. Quarter lengthwise.O Roughly chop artichoke hearts.

Roughly chop dry-roasted almonds.

SEASON & SEAR CHICKEN 4

Pat chicken cutlets dry with paper towels. Season with salt and pepper.

Heat about 1 1⁄2 tablespoons cooking oil in a medium oven-safe sauté pan over medium-high heat. Add chicken to hot pan. Sear about 2 minutes. Remove from heat.

ROAST CHICKEN & VEGGIES

Flip chicken. Add artichokes, roasted red peppers, and about 2 tablespoons water to

pan. Season veggies with salt and pepper. Stir. Transfer pan to oven. Roast 6-8 minutes,

or until chicken is fully cooked.* (Chicken is fully cooked when internal temperature

reaches 165 degrees.)

FINISH BRUSSELS SPROUTS

Return Brussels sprouts to bowl used for seasoning. (Careful! Baking sheet may still be hot.) Add feta cheese and about half of the almonds. Drizzle with about half of theparsley-basil pepita pesto. Stir to combine.

PLATE YOUR DISH

Cut chicken into 6-8 slices each.

Make a pool of the remaining pepita pesto on one side of each plate. FanMediterranean chicken over top. Spoon roasted artichokes and roasted red peppers over chicken. Serve Brussels sprouts on the side. Garnish with remainingalmonds. Enjoy!

If you want to try these amazing meals FREE DM me your email – they will let me send ONE free week w each time I order <3 Or I can give you a coupon for a big discount on your first order too

#healthycooking #healthyrecipes #healthydinner #ketodinner #ketorecipe #greenchefpics