Monterey Chicken with Brown Rice and Roasted Brussel Sprouts

FOR THE CHICKEN:
4 small chicken breasts or two large
1/3 C olive oil
2 tsp seasoning salt - any kind
1 tsp black pepper
barbeque sauce - any kind
medium onion, diced
1 can diced tomatoes with green chiles (Rotel)
real bacon pieces (salad topping)
shredded cheese

DIRECTIONS:
1. Preheat oven to 350
2. Whisk together olive oil, seasoning salt and black pepper in a bowl
3. Add chicken to the bowl and let marinade for about 30 minutes
4. Stir together onions and drained tomatoes & chiles
5. Place chicken in a glass baking dish and spoon or brush on barbeque sauce to entirely cover the top of the chicken
6. Spoon an even amount of tomatoes & onions onto the chicken
7. Put dish in oven for about 20 minutes
8. Remove from oven and put bacon pieces and cheese evenly over the top of the chicken
9. Bake for another 10 to 15 minutes - until cheese is melted and beginning to brown (I used 2% shredded cheese, so it didn't melt as well or as pretty as full fat cheese, but the taste was still great.)

FOR THE BRUSSEL SPROUTS:
1. Cut the bottom off of each sprout and pull away to "bad" leaves
2. Place in a bowl with olive oil; stir to coat the sprouts
3. Put sprouts on a nonstick cookie sheet and sprinkle with black pepper and garlic powder
4. Roast in oven for about 15-20 minutes (at 350)
5. Remove from oven and turn over; bake for another 10 minutes

For the brown rice, follow instruction on the box. I cooked the rice in vegetable broth and garlic powder instead of just water.

This was a very simple meal and a yummy way to spice up boneless, skinless chicken breasts!

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