Roasted chicken with Brussel Sprouts

Chicken Breasts - 3
Marinade for Chicken:
Oil - 1 tbsp
Red chili powder - 1 tbsp
Grated Ginger and Garlic - 1 1/2 tbsp
Soy Sauce - 1 tbsp
Lemon Juice - 1 tbsp
Salt - to taste

Brussel Sprouts - 1 lb
Salt and Pepper to taste
Oil - 1 tbsp

Marinate the chicken breasts in the marinade for 2 hrs. The easiest way to marinate meat is to add the meat and the spices to a large ziploc bag, seal and mix in the bag. Toss the brussel sprouts with salt, pepper and oil. Pre-heat oven to 400F and spread the chicken and vegetables on a baking tray covered with silver foil. Use a non-stick spray or some oil to prevent them from sticking. Bake for 35 to 40 min, until the chicken and the vegetables are cooked through. Check on them and turn them midway, to ensure even cooking.The star in the dish are the sprouts. They are crisp on the outside and tender on the inside. Baking brings out the best flavor from these mis-judged vegetables.