If there’s one thing we love, it’s one-pan meals, and this honey mustard chicken & brussel sprouts recipe fits the bill. High in protein and low in carbs, it’s only a matter of time before this becomes one of your regulars. Did we mention it’s also gluten free and keto friendly? Give this recipe a shot, we’re sure you’ll love it.
Ingredients:
- 1⁄4 cup extra-virgin olive oil (plus an extra 2 Tbsp)
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh lemon juice (about 1 large lemon)
- 1 Tbsp whole-grain mustard
- 1 Tbsp honey
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 2 lb boneless, skinless chicken breasts (about 4 medium breasts)
- 1 1⁄2 lb Brussels sprouts, halved
- 1⁄4 large red onion, sliced
Directions:
Step 1
Start by preheating the oven to 425°F. Then, grab a large baking sheet and spray with nonstick cooking spray. Instead, you can always line the baking sheet with a silicone baking mat for easier clean up.
Step 2
Next, take a medium bowl and whisk together the olive oil, 1 tablespoon of lemon juice, both mustards, garlic, and honey until completely combined. Season with salt and pepper to taste.
Step 3
Then, take some tongs and dip the chicken breasts into the sauce, coating both sides evenly. Alternatively, you can use your hands to do the dirty work, so to speak. After all, that’s one less utensil to wash. Place the chicken on your prepared baking sheet and discard any leftover sauce.
Step 4
In a large bowl, toss in the brussels sprouts and red onion. Drizzle about 2 tablespoons of olive oil and 1 tablespoon of lemon juice on top and mix well until it’s all evenly coated. Arrange the mixture on the baking sheet around the chicken, making sure nothing is overlapping. Then, season generously with salt and pepper.
Step 5
Place the baking sheet in the oven and bake for 30-35 minutes, until the chicken is golden brown and the sprouts are nice and crispy. Finally, serve hot and enjoy.
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