Homemade Shake and Bake chicken with Roasted Brussels Sprouts

Sunday. Sundays are one of my favorite days of the week. For me it's my rest day. We normally don't plan much on Sundays except for church in the morning, so the rest of the day can be used for whatever gets thrown our way! Today it was a toddler who refused to nap, so as you can imagine the laundry, yardwork, book reading, meal prep, (pick your poison) was put on hold to play with and entertain the tiny human :) 

So come dinner time I was thinking of something easy, yet healthy to whip up for dinner. I had some chicken breasts in the fridge, and the breadcrumbs were on my mind from the chicken meatballs, and viola, homemade shake and bake!

(enter Talladega nights jokes/ quotes here)

I like this recipe because it gives the chicken a great flavor and keeps it from drying out without being too heavy or breaded. 

So here we go! 

Preheat oven to 400 degrees

- 3 Large Chicken breasts (if thick you may want to butterfly them- Chicken tenderloins will work too)

- Gallon zipper bag

For the Coating:

- 2 cups breadcrumbs

- 2 tsp salt

- 2 tsp onion powder

- 2 tsp paprika

- 2 tsp sugar

- 1 tsp garlic powder

- 1 tsp ground pepper

- 1/2 tsp parsley

- 1/2 tsp oregano

- 1/2 tsp basil

- 3 tbsp vegetable oil

Mix all the dry ingredients together first then add the 3 tbsp of vegetable oil. Whisk in oil until blended and there are no clumps in the coating. 

1. Grease/coat a 9x13 glass baking dish.

2. Put about 1 cup of coating into gallon zipper bag and place one piece of chicken in bag at a time. Close bag and shake well until chicken is completely coated. 

3. Place coated piece into glass dish and continue with other pieces until all are coated. 

4. Bake in oven for approximately 20 minutes or until an internal temperature of 165 degrees is reached. 

***While the chicken is cooking***

- 1 bag of brussels sprouts

- drizzle of olive oil (to lightly coat)

- 1/2 tsp garlic salt

1. Preheat oven to 400 (can be cooked at the same time as the chicken or if you have two ovens seperately)

2. Cut the ends off the brussels sprouts and cut in half lenthwise.

3. Toss in a bowl with olive oil until very lightly coated. 

4. Sprinkle garlic salt over while tossing. 

5. Roast in oven for 15 minutes or until they start turning turning brown. 

Plate and enjoy! If you're not a Brussels Sprouts fan you can always trade out your favorite vegetable: broccoli, asparagus. Or go super easy and make a side salad!

As always feel free to leave a comment, ask questions, or leave pictures from your own creations!

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