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Yield: 2-3
SMF Kitchen
@smfchicken
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Sheet Pan Honey Mustard Chicken with Crispy Brussels
1 lb
Nonstick cooking spray
1/4 cup
plus 2 tablespoons olive oil
2
fresh lemon juice tablespoons
2
whole-grain mustard tablespoons
1
honey tablespoon
3
cloves, minced garlic
Kosher salt and freshly ground black pepper
1
lbs brussels sprouts, halved 1/2
1/2
red onion, sliced large
- 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.
- In a medium bowl, whisk together the 1â4 cup olive oil, 1 tablespoon of the lemon juice, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
- In a zip top bag, add chicken breasts and 1/2 of the sauce. Combine and marinate for 1-3 hours.
- 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 arent overlapping. Drizzle with the remaining sauce and season with salt and pepper.
- 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.
- Enjoy!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Sheet Pan Honey Mustard Chicken with Crispy Brussel Sprouts
SMF Kitchen
@smfchicken
Yield: 2-3
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Sheet Pan Honey Mustard Chicken with Crispy Brussels
1 lb
Nonstick cooking spray
1/4 cup
plus 2 tablespoons olive oil
2
fresh lemon juice tablespoons
2
whole-grain mustard tablespoons
1
honey tablespoon
3
cloves, minced garlic
Kosher salt and freshly ground black pepper
1
lbs brussels sprouts, halved 1/2
1/2
red onion, sliced large
- 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.
- In a medium bowl, whisk together the 1â4 cup olive oil, 1 tablespoon of the lemon juice, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
- In a zip top bag, add chicken breasts and 1/2 of the sauce. Combine and marinate for 1-3 hours.
- 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 arent overlapping. Drizzle with the remaining sauce and season with salt and pepper.
- 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.
- Enjoy!
