Sheet Pan Honey Mustard Chicken with Crispy Brussel Sprouts

Print

With ImageWithout Image

Sheet Pan Honey Mustard Chicken with Crispy Brussels

Yield

2-3

Author

Springer Mountain Farms Kitchen

Prep time

10 Min

Cook time

30 Min

Inactive time

60 Min

Total time

1 H & 40 M

Ingredients

• 1 lb Springer Mountain Farms Boneless Skinless Chicken Breasts
• Nonstick cooking spray
• 1/4 cup plus 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons whole-grain mustard
• 1 tablespoon honey
• 3 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 1/2 lbs brussels sprouts, halved
• 1/2 large red onion, sliced

Instructions

1. Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside. For easy clean up, you can line the pan with foil.
2. In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
3. In a zip top bag, add chicken breasts and 1/2 of the sauce. Combine and marinate for 1-3 hours.
4. In a medium bowl, combine the brussels sprouts and red onion. Arrange the sprouts and onion around the chicken on the baking sheet, making sure they aren’t overlapping. Drizzle with the remaining sauce and season with salt and pepper.
5. Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165°F and the brussels sprouts are crispy.
6. Enjoy!

Did you make this recipe?

Tag @smfchicken on instagram and hashtag it #smfchickenrecipes

Created using The Recipes Generator