Name: Dijon honey 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; 1 tbsp extra virgin olive oil; 1 3/4 tsp honey; 1 tbsp Dijon mustard; 1 tsp apple cider vinegar; 1.5 oz fresh baby spinach; 3/4 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 a third of 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 olive oil, a third of the salt, half the honey, and a teaspoon of the Dijon mustard. Toss in the shredded broccoli and carrots and let sit for 10 minutes to soften.
Pound the chicken cutlets to a 1/2-inch thickness. Season 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. Done when opaque in the center, 165°F.
Whisk the remaining 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. Remove from the heat and rest for 3 minutes before slicing.
Place the baby spinach in a serving bowl. Top with the dressed broccoli and carrot slaw and the roasted Brussels sprouts and corn. Top with the sliced chicken and drizzle over any extra glaze from the pan.

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Instructions

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