Honey Mustard Chicken
Garlicky Roasted Potatoes and Brussels Sprouts
Ingredients
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 Tbsp white wine vinegar
- ½ tsp pepper
- 1½ lb chicken cutlets
Instructions
- Preheat oven to 425°F. Whisk together mustard, honey, vinegar, and pepper in a small bowl.
- Arrange chicken on a baking dish coated in cooking spray. Brush mustard mixture over chicken.
- Bake 20 to 25 minutes or until chicken is done, basting with pan drippings twice during baking.
Side Dish Ingredients
- 2 lb small red potatoes, quartered
- 2 Tbsp canola oil
- 6 cloves garlic, minced
- ¾ tsp salt, divided
- ½ tsp pepper
- 2 (12-oz) pkg frozen Brussels sprouts
- 2 Tbsp light butter with canola oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes, oil, and garlic over a large rimmed foil-lined baking sheet; spread in a single layer.
- Bake 12 to 15 minutes or until potatoes are tender, stirring once; sprinkle with ½ tsp salt and the pepper.
- Meanwhile, steam Brussels sprouts according to package directions; toss with butter and ¼ tsp salt.
- Serve potatoes and Brussels sprouts alongside chicken.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
200
|
210
|
410
|
| Fat (g) | 3 | 7 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 15 | 34 | 49 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 320 | 360 | 680 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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