Curried Honey Mustard Chicken
Roasted Brussels Sprouts
Ingredients
- ⅓ cup butter, melted
- ⅓ cup honey
- ¼ cup Dijon-style prepared mustard
- 4 tsp curry powder
- 1 pinch ground cayenne pepper
- 4 boneless, skinless chicken breasts
Instructions
- In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9- x 13-inch baking dish and pour honey and mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
- Preheat oven to 375°F.
- Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear.
Side Dish Ingredients
- 1 lb Brussels sprouts, ends trimmed and yellow leaves removed
- 2 Tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
Side Dish Instructions
- Preheat oven to 400°F.
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
374
|
104
|
478
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 28 | 10 | 38 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 563 | 344 | 907 |
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