Meal Kit
One-Sheet Hot Honey Mustard Chicken
with crispy Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Tieghan Gerard
Tieghan Gerard, best-selling cookbook author, recipe developer, and founder of popular food blog, Half Baked Harvest, offers simple, satisfying recipes that are beautiful and delicious.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
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½ cup Panko Breadcrumbs
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0.9 oz. Butter
- ½ fl. oz. Honey
- ½ oz. Dijon Mustard
- 1 tsp. Light Chili Powder
- ½ tsp. Red Pepper Flakes
- ½ tsp. Garlic Salt
- ½ tsp. Smoked Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMeNvOX
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Calories530
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Carbohydrates31g
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Net Carbs22g
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Fat27g
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Protein42g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Brussels Sprouts
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
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2 Prepare the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt.
Evenly spread panko on a plate. Place chicken onto panko and flip, pressing gently to adhere to both sides. -
3 Roast the Chicken and Vegetables
Place chicken on one side of prepared baking sheet. Drizzle evenly with 2 tsp. olive oil.
Add Brussels sprouts to empty side of baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for sauce), and a pinch of pepper.Roast in hot oven, 15 minutes.Carefully remove from oven and flip chicken. Roast again in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 5-10 minutes.While chicken and vegetables roast, continue recipe. -
4 Make the Sauce
Add butter to a microwave-safe bowl. Microwave until melted, 15-20 seconds.
Stir in honey, mustard, chili powder (to taste), smoked paprika, remaining garlic salt, and red pepper flakes (to taste) until combined. Set aside. -
5 Finish the Dish
Carefully remove sheet from oven. Top chicken with sauce.
Roast again in hot oven until sauce starts to bubble, 1-2 minutes.Plate dish as pictured on front of card, seasoning with a pinch of salt (to taste). Bon appétit!
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