Description
Tender chicken breasts roasted with crispy Brussels sprouts in a flavorful garlic Dijon sauce, all cooked on one sheet pan for easy cleanup.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: fresh thyme or parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together 2 tbsp olive oil, garlic, Dijon mustard, honey, lemon juice, salt, and pepper.
- Place chicken breasts on the baking sheet. Brush both sides generously with the garlic Dijon mixture.
- In a separate bowl, toss Brussels sprouts with remaining 1 tbsp olive oil, salt, and pepper.
- Arrange Brussels sprouts around the chicken on the baking sheet in a single layer.
- Roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and Brussels sprouts are tender and caramelized.
- Optional: broil for 2-3 minutes for extra crispiness, watching carefully to prevent burning.
- Remove from oven, let chicken rest for 5 minutes.
- Garnish with fresh thyme or parsley before serving.
Notes
- Use chicken thighs for juicier meat; adjust cooking time accordingly.
- Make sure Brussels sprouts are halved evenly for uniform cooking.
- Add sliced shallots or baby potatoes for more variety on the sheet pan.
- Leftovers keep well in the fridge for up to 3 days.
- Serve with quinoa, rice, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg