Honey Mustard Chicken and Roasted Brussels Sprouts


2 tablespoons honey
¼ cup whole grain mustard
¼ cup dijon mustard
2 garlic cloves, grated
¼ teaspoon salt
¼ teaspoon pepper
4 skinless boneless chicken breasts (about 1.5 lbs)
1 lb brussel sprouts, cleaned and trimmed

In a medium bowl whisk together honey, both mustards, garlic, salt, and pepper.
Place chicken breast in marinade and let it sit for about 3 hours or overnight.
Preheat oven to 375 degrees.
Place the chicken and brussel sprouts on opposite ends of the sheet pan.
Bake for 30 -40 minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees.

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