Name: Honey mustard chicken and broccoli bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast cutlets, patted dry; 4 oz Brussels sprouts, halved; 1/4 cup frozen corn; 2 1/4 tsp extra virgin olive oil; 1 1/2 tsp honey; 1 tbsp Dijon mustard; 1 tsp apple cider vinegar; 1.5 oz fresh baby spinach; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz broccoli, finely shredded; 1/2 medium carrots, shredded

Instructions

Prep 20 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the Brussels sprouts and corn with half the olive oil and a third of the salt and pepper. Spread in a single layer and roast for 20 minutes until the sprouts are tender and charred at the edges.
In a medium bowl, whisk together the apple cider vinegar, a third of the salt, and half the honey. Toss in the shredded broccoli and carrots. Set aside to soften.
Season the chicken cutlets with the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Whisk the Dijon mustard and the remaining honey together. Reduce the skillet heat to low, pour the mixture over the chicken, and turn the cutlets to coat for 1 minute until the sauce is thick and bubbly.
Place the baby spinach in a serving bowl. Top with the dressed broccoli and carrot slaw and the roasted Brussels sprouts and corn. Slice the chicken and place it on top, drizzling over any extra honey mustard sauce from the pan.

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Ingredients

Instructions

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