Black Beans & Rice with Chicken and Apple Salsa

Two new recipes in a week, say what?!  :)  This was amazing!!  The boys just had the chicken and apples on the side, but he apple salsa was key to making this super yummy!!

Makes 6

Ingredients

·       1 cup chopped peeled Granny Smith apple

·       1/4 cup chopped cilantro, divided

·       1/3 cup finely chopped red onion, divided

·       2 limes

·       1/3 cup finely chopped green bell pepper

·       1–2 tablespoons olive oil

·       3 garlic cloves, finely minced

·       1 teaspoon chili powder

·       3/4 teaspoons coriander

·       1/2 teaspoon cumin

·       1 13.5 ounce can chicken broth

·       2 15-ounce cans black beans, drained and rinsed

·       kosher salt and freshly ground black pepper

·       1 medium rotisserie chicken

·       4 cups cooked brown or white rice

·       4–6 lime wedges

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Instructions

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.

Roasted Chicken Sausage & Veggie Sheet Pan Dinner

New recipe!!!  It's been awhile :)  This was tasty, easy, and the boys LOVED it (B esp loved the pomegranate arils :))

Ingredients

·       1 12-ounce package chicken and apple sausage, cut into 2″ slices (4 sausages, if buying in bulk)

·       1 pound Brussels sprouts, halved

·       1 pound sweet potato, cut into 3/4” chunks

·       1/4 cup extra virgin lemon olive oil (or 1/4 cup extra virgin olive oil + zest of 1 lemon)

·       4 cloves garlic, minced

·       1 tablespoon minced fresh parsley (or 1 teaspoon dry parsley)

·       1 teaspoon kosher salt

·       1/2 teaspoon freshly ground black pepper

·       1/2 cup pomegranate arils

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Instructions

1.    Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

2.    Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine. Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.