Chick: Italian: Paleo Sundried Tomato Chicken Bake with Bacon Brussel Sprouts

By Dski

Ingredients

• 2 2 2 lbs boneless skinless chicken breasts cut in half (I used the organic free range chicken breast tenders from Trader Joe’s)
• 8.5oz 8.5oz 8.5oz jar of julliane cut sun dried tomatoes
• 8 8 8 garlic cloves, sliced thin
• 2 2 2 tablespoons dried basil
• to salt and black pepper to taste
• Brussels Sprouts with Bacon
• 12 12 12 oz of bacon, diced
• 1/2 1/2 1/2 lb Brussels Sprouts
• 1/2 1/2 1/2 teaspoon dried dill
• to pepper to taste

Preparation

Step 1

Preheat oven to 375.

Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well.

Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.

Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

I also made Brussels sprouts cooked with diced bacon and a spaghetti squash cooked in the pressure cooker and tossed with some grass fed butter.