Chipotle Chicken with Sautéed Brussel Sprouts

This recipe serves just one, so double/triple the ingredients if you need to..

iNGREDiENTS:

* 1/4 tsp. oregano, thyme, coriander, cumin, salt and pepper.

* 1/2-1 tsp. chipotle chile pepper powder

* 1/2 tsp. canola oil

* 1 4-oz. chicken breast, thawed, cut into 3-4 strips

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* 1/2 tsp. canola oil

* 1 garlic clove, minced

* 1/4 cup red onion, sliced

* 6 brussel sprouts, frozen and thawed

* 1/4 cup water

* 1 TBSP. ketchup, apple cider vinegar, and worcestershire sauce

* 1 tsp. brown sugar, dijon mustard

1. Combine the oregano, thyme, coriander, cumin, salt, pepper, and chipotle powder in a small bowl. Pat the chicken dry, then rub canola oil over each piece. Put them all in the small spice bowl and mix, covering evenly. Set aside.

2. Heat 1/2 tsp. canola oil in a large fry pan over medium heat. After a few minutes, add the garlic and onion, sautéing for about 2-3 minutes until fragrant. Add the brussel sprouts and saute for 5 minutes. Stir in the rest of the wet ingredients one by one, cooking for a few more minutes. Turn down heat to simmer.

3. Heat a separate, small-medium fry pan lightly greased with cooking spray over medium heat. In a few minutes, add the chicken pieces and thoroughly cook until edges are golden brown and chicken is mostly done (about 5-7 minutes). Throw the chicken into the large sauce pan, and turn heat to medium, stirring everything to combine. Cook for about 5 minutes, stirring occasionally to avoid burning. Take off heat & serve!