Honey-Mustard Chicken With Roasted Brussels Sprouts

Preheat oven to 350 degrees F.

Toss Brussels sprouts with olive oil, salt and pepper and turn out onto a baking sheet. Roast for 35 to 40 minutes, shaking tray from time to time to brown sprouts evenly.

Place a large piece of wax paper or plastic wrap on a cutting board. Place chicken on top of wax paper, then place another piece of wax paper on top of chicken. With a meat mallet or heavy rolling pin, pound the chicken breasts until they're about half as thick. Sprinkle the chicken breasts with a little salt and pepper.

Whisk egg in a dish or plate with high sides. Place crushed pretzels on a separate plate. Douse chicken breasts in the egg, then drop on pretzel plate, coating breast evenly with pretzels. Place chicken on a baking tray sprayed with nonstick cooking spray. Bake for 20 to 25 minutes.

Serves 4

More: Chicken with Mushrooms, Red Wine and Roasted Garlic

Honey Mustard Recipe

1/3 cup whole-grain mustard

1/3 cup yellow or Dijon mustard

1/4 cup honey

1 tsp hot water

Whisk ingredients together and serve.

More: 5 Condiments to Burn Belly Fat

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About the Author

Sabrina Tillman Grotewold

Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

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