Buffalo Chicken with Sweet Potatoes and Brussels

-Brussels- chop off the ends and chop in half. Pro tip- if you place them flat side down, they become super tender on the inside with a crisp interior. If you they are flat side up after cutting in half, they dry out.
-Preheat oven to 400 degrees. 
-Add brussels to a large bowl and drizzle olive oil, sea salt, black pepper, garlic powder, and red paper flakes if desired. I like to do a second drizzle and seasoning after mixing.
-Lay Parchment paper over a baking sheet ( not wax, it will melt to your food and become a disaster, and not tin foil as that’s not good for your thyroid)
-place brussels on pan covered in parchment paper and cook for 20-25 minutes

Chicken- with around 15 minutes left of the brussels either in an instant pot or on the stove, take chicken thighs, or breasts if you prefer and place in pan with coconut oil and dump enough franks red hot sauce to coat chicken and give you a little extra sauce and cook chicken fully. 

Sweet potato- place in microwave for 8-10 minutes 1 at a time, so if need be, start one around when the brussels are cooked and then cook the other.
– add minced garlic to the buffalo sauce from the chicken and pour over sweet potato and mix in with fork. 
-Add items to a plate and enjoy!