Chicken and Veggies in a Garlic Butter Herb Sauce

Ingredients

1 lb of boneless skinless chicken breast
1 c brussels sprouts (halved or quartered depending on size).
1 c asparagus spears
1 large red onion

garlic butter herb sauce

2 sticks of butter
6 cloves of garlic
1 tsp dried parsley
1 tsp dried oregano




Directions:

1. Marinate chicken in quarter cup of your favorite marinade (I used Goya's Mojo sauce). Bake at 400 for about 45 minutes or until done. Prep your veggies while the chicken is cooking. Chop the onions, asparagus, and brussels sprouts. Mince the cloves of garlic and bring the butter to room temperature, measure out your parsley and oregano.
2. In a large skillet heat a tablespoon of olive oil. Once the chicken is done and out of the oven, allow it to rest on the board and cool enough to cut into cubes. Add onions to the heated skillet and saute for about five minutes. Then add brussels sprouts and asparagus. Continue cooking for about 10 minutes, at about that time, you want to add about a quarter cup of water to deglaze the pan, then add in your chicken and stir to combine, cook until water is nearly evaporated.
3. In a sauce pan saute your garlic with a tsp of olive oil, add in butter and melt completely, stirring frequently so that the butter doesn't burn. Add in your herbs.
4. Sprinkle 2 to 3 tsps of cornstarch over the chicken and veggies, then pour over the garlic butter herb sauce. Bring to a boil until sauce thickens, then reduce to low heat and simmer for another 10 minutes.
5. Serve over some white rice.