Cilantro-Lime-Curry-Coconut Chicken with Cilantro-Lime Brown Rice and Sauteed Brussel Sprouts

We'll start with the marinade for the chicken. It's super simple. Oh, and keep in mind this, like most everything on this blog, serves two.

INGREDIENTS:
\ 1.5 Tbsp Olive Oil
1/2 tsp Cumin
3/4 tsp Ground Coriander
1.5 tsp Salt
1 tsp Curry Powder
1 Tbsp Sugar
1/4 C Cocunut Milk (I used Light Coconut Milk)
Dash of Cayenne
Chopped fresh Cilantro (I used approximately 1/4 cup)

Whisk all the above ingredients together in a bowl, and put your trimmed chicken breast in the bowl.
Marinate chicken for about 2 hours. Then, bake at 350 for 25-30 minutes.
I used a broiler pan, so the liquid cooking out of the chicken could drain away from it. For the rice, I followed the directions for amounts of rice to water to butter. I used vegetable broth instead of water, though, and olive oil spread instead of real butter. I also added garlic powder, onion powder, s&p and dried cilantro, brought it to a boil, and then, let it simmer with the lid on for about 20 minutes (til all the liquid is cooked out).

The brussel sprouts were just as easy. Trim and cut them in half, length-wise. Cover bottom of large skillet with olive oil and warm it over medium-high heat. When oil is hot, add the sprouts flat side down. Let them cook for about 5-7 minutes, til browned. Deglaze the pan with a splash of vegetable broth, flip the sprouts and sprinkle s&p and a few dashed of garlic and/or onion powder. Cover and turn the heat down to low. Let simmer until the liquid is cooked out. Sprinkle feta on top (if desired) and toss. Such an easy, but impressive meal! :) If you don't like brussel sprouts, try them this way. They get a great "nutty" flavor from the olive oil. They are my 2nd favorite green veggie now!