DSC03523+%281%29.jpg

Hi, welcome to KITJEN!

A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Honey-Prosciutto Vegetables

Brussels sprouts are trendy now.

I seen brussels sprouts in every restaurant, cookbook, food magazine and Instagram. I didn’t know brussels sprouts are this popular, so to go with the trend, I added brussels sprouts to this Honey-Prosciutto Vegetable medley.

Brussels sprouts have many benefits, which is an added bonus because the key to eating vegetables is to nourish your body. If you struggle eating vegetables, I suggest you play around with flavor profiles because the better something taste the more inclined you are to incorporating vegetables into your daily diet.

I love to play with different flavors, which is why I combined goat cheese, prosciutto, honey and soy sauce. Each of these ingredients carry a different flavor profile and its own nutritious benefits.

If you do not know where to start, here is a vegetable medley packed with different cohesive flavors.

Start to finish: 35 minutes

Servings: 4

Ingredients:

1 bag Brussels sprouts, halved

1 small bag baby carrots

1 bunch asparagus

6 strips prosciutto

Goat cheese (sprinkle as much as you want)

1 bunch scallions, chopped

2 tablespoons honey

2 tablespoons soy sauce

1/2 teaspoon pepper

2 tablespoon olive oil

4 chicken breasts

salt to taste

Instructions:

Preheat the oven to 425 F.

Meanwhile, oil the baking sheet because this is where you will place the vegetables, set aside.

Wash all the ingredients for health precautions. Add brussels sprouts, asparagus and baby carrots on the baking sheet.

In a small bowl, whisk together 1 tablespoon honey, 1 tablespoon soy sauce and remaining 1 tablespoon of olive oil. Drizzle it over the vegetables and use your hands or a spatula to mix well.

Place in the oven and bake for 25-30 minutes or until vegetables are fork tender.

On a pan over medium heat, cook the prosciutto approximately 3 minutes per side or until crispy, not burnt. Set aside.

Season the chicken breasts with salt and pepper. On the same pan over medium heat, cook the chicken breasts for approximately 6 minutes per side or until thoroughly cooked. Set aside.

Once the vegetables are out of the oven, add the goat cheese, scallions and crumbled prosciutto. Drizzle the additional tablespoons of honey and soy sauce over the top.

Enjoy with a side of fluffy white rice.


** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.


Chicken-Miso Soup

Chicken-Miso Soup

Green Onion- Ginger Tilapia

Green Onion- Ginger Tilapia

0