Cooking with Novah Pt1. Crispy Chicken and Hot Honey Brussel Sprouts.

Ingredients

• 1 lb Brussels Sprouts (trimmed and halved)
• 2 tbsp Avocado Oil (for tossing Brussels sprouts)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Salt
• 2 tbsp Hot Honey Sauce (store‑bought or homemade with honey and hot sauce)
• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 1.5 lb total)
• 1 tsp Da Chicken Seasoning (pre‑mixed spice blend (optional))
• 4 slices Bacon (thick‑cut)
• 2 tbsp Grass‑Fed Butter (cut into small pieces)
• 2 pieces New York Strip Steak (about 1 lb total, trimmed)
• 1 tbsp Olive Oil (for searing steak)

Instructions

1. Preheat Oven

   Set the oven to 380°F (193°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 380°F

2. Season Brussels Sprouts

   Place the trimmed and halved Brussels sprouts in a mixing bowl. Drizzle with avocado oil, then sprinkle garlic powder, onion powder, black pepper, and salt. Toss until evenly coated.

   Time: PT5M

3. Roast Brussels Sprouts

   Spread the seasoned sprouts in a single layer on a baking sheet. Roast for 15 minutes, stirring once halfway through, until they are tender and lightly browned.

   Time: PT15M

   Temperature: 380°F

4. Cook Bacon

   In a cast‑iron skillet over medium heat, cook the bacon slices until crisp. Transfer to a paper‑towel‑lined plate, reserving the rendered bacon grease in the skillet.

   Time: PT8M

5. Season Chicken Thighs

   Pat the chicken thighs dry. Sprinkle both sides with garlic powder, onion powder, black pepper, salt, and 1 tsp of Da Chicken seasoning.

   Time: PT3M

6. Sear and Finish Chicken

   Add 2 tbsp butter to the skillet with the bacon grease. When foamy, place the chicken thighs skin‑side down and sear 6 minutes until the skin is golden and crisp. Flip, sear the other side 6 minutes, then transfer the skillet to the oven and bake for 8 minutes until the internal temperature reaches 165°F (74°C).

   Time: PT20M

   Temperature: 380°F

7. Rest and Cut Chicken

   Remove the chicken from the oven, place on a cutting board, and let rest for 5 minutes. Then cut into bite‑size pieces for meal‑prep containers.

   Time: PT5M

8. Glaze Brussels Sprouts

   Drizzle the hot honey sauce over the roasted Brussels sprouts, toss quickly, and return to the oven for an additional 3 minutes to let the glaze set.

   Time: PT3M

   Temperature: 380°F

9. Season Steak

   Pat the New York strip steaks dry and season both sides generously with salt and black pepper.

   Time: PT2M

10. Sear and Finish Steak

    Add 1 tbsp olive oil and 1 tbsp butter to a clean cast‑iron skillet over medium‑high heat. When shimmering, add the steaks. Press down with a spatula and sear 4 minutes total (2 minutes each side). Transfer the skillet to the oven and finish for 4 minutes for medium‑rare, or longer to desired doneness.

    Time: PT8M

    Temperature: 380°F

11. Rest and Slice Steak

    Let the steak rest on a cutting board for 5 minutes, then slice thinly against the grain for the BLT salad.

    Time: PT5M

12. Portion and Store

    Divide the glazed Brussels sprouts, chicken pieces, sliced steak, and cooked bacon into four airtight meal‑prep containers. Allow everything to cool to room temperature before sealing.

    Time: PT5M

Nutrition Facts

Calories

470

Protein

45 g

Carbohydrates

18 g

Fat

53 g

Fiber

4 g