Ingredients and Weight:
- Boneless, skinless chicken breasts: 8 (1.5 pounds)
- Brussels sprouts: 1 pound (trimmed and halved)
- Apples: 2 (1 pound; peeled and cut into 1-inch pieces)
- Olive oil: 1/4 cup
- Dijon mustard: 2 tablespoons
- Honey: 1 tablespoon
- Dried thyme: 1 teaspoon
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Beginner-friendly)
Preparation Method Steps:
- Preheat oven to 425°F (218°C).
- In a large bowl, combine the chicken, Brussels sprouts, apples, olive oil, Dijon mustard, honey, thyme, salt, and pepper. Toss to coat evenly.
- Spread the mixture on a large rimmed baking sheet.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
Nutritional Information:
Per serving (1/8th of recipe):
- Calories: 350
- Protein: 30 grams
- Carbohydrates: 40 grams
- Fat: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Savory and flavorful
- Easy to prepare
- One-pan meal
- Perfect for a weeknight dinner or casual gathering
User Comments:
- "This recipe is a crowd-pleaser! The combination of flavors is fantastic."
- "I love how simple it is to make and how versatile it is. I've added different vegetables and seasonings before, and it always turns out delicious."
- "The chicken is juicy and tender, and the vegetables are cooked to perfection. This is definitely a keeper!"
Special Precautions and Tips:
- To ensure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- If desired, you can add other vegetables such as carrots, onions, or potatoes to the sheet pan.
- For a crispy result, roast the chicken and vegetables in a single layer on the baking sheet.
