Description
A delightful one-pan meal featuring juicy chicken in a sweet and tangy honey mustard glaze, served alongside crispy roasted Brussels sprouts. Perfect for busy weeknights!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 lb Brussels sprouts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup low-sodium chicken broth
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper.
- Add chicken breasts to the marinade, ensuring they are well-coated. Allow to marinate while preparing Brussels sprouts.
- Trim and halve the Brussels sprouts. In a separate bowl, toss them with olive oil, salt, and pepper.
- Place marinated chicken on one side of the baking sheet and spread seasoned Brussels sprouts on the other side.
- Bake in the preheated oven for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and sprouts are golden brown.
- Remove from the oven and let rest for five minutes before slicing the chicken. Drizzle any remaining sauce over the dish before serving.
Nutrition
- Serving Size: 1 chicken breast with approx. 1/2 cup Brussels sprouts (approximately 300g)
- Calories: 350
- Sugar: 14g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Substitute Brussels sprouts with your favorite vegetables like carrots or green beans for variety. Ensure chicken is at room temperature before cooking for even results.