Frank’s Baked Chicken with Sautéed Brussels Sprouts

I love Frank’s RedHot® Original sauce. Since I don’t like a lot of seasoning on my food, I use Frank’s as my go-to when I want to add a little flavor. I also use it as a substitute to ketchup to lessen my sugar intake. Frank’s baked chicken with sautéed Brussels sprouts is a meal we make at least 2-3 times a month because it is simple, healthy, and delicious! Adding a small side of mashed avocado adds extra flavor and helps cool off the kick of the hot sauce.

Shopping List

• 1 lb. boneless skinless chicken breast (usually 2 breasts)
• 1/2 cup Frank’s RedHot® (original flavor)
• 1 bag of Brussels sprouts (I get the 1 lb. bag from Trader Joe’s)
• 1 tablespoon olive oil
• Camp Mix (sold on their website or on Amazon, I get mine at our local butcher shop)
• Avocado (optional)

Instructions

Chicken:

• Preheat oven to 375°
• In a small baking dish, lay the chicken breast flat and pour over the Frank’s RedHot®
• Sprinkle Camp Mix on top of the chicken for added flavor
• Bake for 35-40 minutes, or until internal temperature is 165°

Brussels sprouts:

• Preheat pan on stovetop on medium heat
• Cut the Brussels sprouts in halves (I also cut off the part that attached them to the stalk and throw away)
• Add 1 TBSP of olive oil to pan, making sure the entire bottom of the pan is coated
• Add Brussels sprouts and sprinkle with Camp Mix seasoning
• Stir every few minutes to cook evenly
• Cook for 8-10 minutes or until lightly browned