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Sheet Pan Honey Mustard Chicken Breast with Brussel Sprouts - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1/4 cups Honey
  • 1/4 cups Mustard, Whole-Grain
  • 1/4 cups Dijon Mustard
  • 2 teaspoons mince Garlic, Cloves
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 1/2 pounds Chicken, Boneless Breasts
  • 1 pound Brussels Sprouts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz chicken & 1 cup veggies
  • 335 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 124mg Cholesterol
  • 723mg Sodium
  • 28g Total Carb
  • 4g Fiber
  • 19g Total Sugars (Includes 16g Added Sugars)
  • 42g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Organize Yourself Skinny for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk together honey, both mustards, garlic, salt, and pepper
  2. Divide chicken and marinade among half of the indicated freezer bags and seal.
  3. Divide brussels sprouts and bags of chicken among remaining freezer bags. Seal, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the chicken and brussels sprouts on opposite ends of the sheet pan.
  3. Bake at 375 degrees for 30-40 minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees.

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