Honey-Mustard Chicken With Roasted Brussels Sprouts

Brussels sprouts, the long-dreaded member of the cabbage family that makes most kids crinkle their noses, should make a regular appearance at your dinner table. A study showed that eating 1.25 cups of Brussels sprouts each day improved the stability of DNA inside white-blood cells. Also the top cruciferous vegetable for its glucosinolate content—phytonutrients with cancer-fighting abilities—Brussels sprouts promote a cancer-preventing effect on the body's detox, antioxidant and anti-inflammatory systems. Research has shown that chronic imbalances in any of these systems can contribute to an increased cancer risk.

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To increase the anti-inflammatory benefits of the Brussels sprouts, drizzle the veggies with the homemade honey-mustard sauce (see recipe on page 2), and dip the honey-mustard chicken in the sweet, tangy sauce. Mustard seeds, found in whole-grain mustard, are rich in selenium, which possess anti-inflammatory properties. One teaspoon of white mustard seeds—what most yellow mustards are made of—contains omega-3 fatty acids, potassium and magnesium.

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4 4-oz. boneless, skinless chicken breasts

1 large egg, whisked

20 to 25 honey mustard flavored pretzels, crushed

1 1/2 pound Brussels sprouts, washed, ends trimmed and cut in half

1 tablespoon olive oil

1 1/2 tsp salt

1 tsp black pepper

Homemade honey mustard, for serving

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