Chipotle Honey Roasted Chicken and Brussels Sprouts

chipotle honey chicken on a bed of brussels sprouts on a white plate

This past November we hosted our first American Thanksgiving. Before that we had been lucky to be invited to various friend’s Thanksgiving dinners, and before that we were in Canada. Our dinner was a very chill affair with a few friends—not a stressful and pressure-filled multi-day cooking feat. It’s hard for me to get SUPER excited about traditional thanksgiving fare so I chose to liven our meal up with a Mexican fusion approach to the usual veggie sides and roast. Since we were a small group I roasted us a chicken instead of a turkey and glazed it with a simple chipotle and honey sauce. It turned out moist and delicious. My other favorite was the brussels sprouts tossed with a chile and peanut sauce. Anyway, why am I telling you all this? Well, I’ve been wanting to share that meal with you guys, but a simpler everyday version. So here’s a weekday meal inspired by our Thanksgiving using the ubiquitous boneless, skinless chicken breasts, a pile of brussels and a simple to whip together, chipotle-honey sauce.

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Black Bean, Goat Cheese, and Chipotle Enchiladas

black bean enchiladas topped with melted cheddar, lettuce and sour cream

This recipe is from From Scratch.

From Scratch cover 2nd edition

My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their own kitchens. Just like with Good and Cheap, the PDF is free. Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).

I’m out of town for the holidays so I though I’d share a few old classics that are nice at this time of year. These black bean, goat cheese, and chipotle enchiladas from my first cookbook, From Scratch may not be the simplest or quickest recipe, but they are so delicious. First, you roast the peppers and make the sauce, then you make the filling and then bake the enchiladas. Might seem like a lot of steps but it’s worth it for this super satisfying and decadent vegetarian main. And it’s fun to put together if you have a bit of time to slow down and putter around the kitchen. Keep reading

Honey and Chipotle Glazed Sweet Potatoes

So I can’t believe how incredibly cool life is right now. The Kickstarter for Good and Cheap is climbing over $44 000 as I write this. I am beyond elated!

I wanted to take a moment to share this quick and simple recipe for sweet potatoes.  Keep reading

Chipotle Glazed Tilapia Tacos with Mango Salsa

chipotle glazed tilapia tacos topped with mango and cilantro on a white plate

If you’re not sure what to make for dinner tonight, look no further. These tilapia tacos are so good, and they come together in about 20 minutes. The fish is spicy, flakey and a little crisp and the mango salsa is sweet, sour and juicy. You’ll love them. Keep reading

Leanne Brown

Hi, I'm Leanne Brown. I’m a bestselling cookbook author. I want to help you find peace, healing and freedom through cooking.

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My newest creation, Good Enough, is a self-care cookbook that offers personal and vulnerable storytelling, delicious recipes, and encouraging advice to teach you how to accept yourself, love yourself, and find peace through the act of cooking. Learn more here!

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Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded over 15,000,000 times. For more info, see All About Good and Cheap and Donation Impact.

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