Honey-Mustard Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Mustard Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Honey-Mustard Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato

Savor a flavorful combination of tender honey-mustard glazed chicken paired with perfectly roasted Brussels sprouts and lightly caramelized sweet potato. This balanced dish delivers a delightful mix of tangy glaze, savory herbs, and natural sweetness, making for a delicious and satisfying dinner.

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NUTRITION

319kcal
Protein
35.3g
Fat
8.6g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Olive Oil

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the honey, Dijon mustard, olive oil, and garlic powder.

  • 3

    Place the chicken breast on a lightly greased baking tray or a cast iron skillet. Brush the chicken generously with the honey-mustard glaze on both sides.

  • 4

    Chop Brussels sprouts in half and dice the sweet potato into bite-sized cubes. Toss them in a small drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the Brussels sprouts and sweet potato around the chicken on the baking tray.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Optional: If you prefer a more pronounced glaze, brush extra glaze on the chicken during the last 5 minutes of roasting.

  • 8

    Remove from the oven and allow the dish to rest for a few minutes before serving.

Honey-Mustard Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Mustard Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Honey-Mustard Glazed Chicken with Roasted Brussels Sprouts and Sweet Potato

Savor a flavorful combination of tender honey-mustard glazed chicken paired with perfectly roasted Brussels sprouts and lightly caramelized sweet potato. This balanced dish delivers a delightful mix of tangy glaze, savory herbs, and natural sweetness, making for a delicious and satisfying dinner.

NUTRITION

319kcal
Protein
35.3g
Fat
8.6g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Olive Oil

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the honey, Dijon mustard, olive oil, and garlic powder.

  • 3

    Place the chicken breast on a lightly greased baking tray or a cast iron skillet. Brush the chicken generously with the honey-mustard glaze on both sides.

  • 4

    Chop Brussels sprouts in half and dice the sweet potato into bite-sized cubes. Toss them in a small drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the Brussels sprouts and sweet potato around the chicken on the baking tray.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Optional: If you prefer a more pronounced glaze, brush extra glaze on the chicken during the last 5 minutes of roasting.

  • 8

    Remove from the oven and allow the dish to rest for a few minutes before serving.