Healthy Sheet Pan Chicken Dinner

Healthy Maple Mustard Chicken is an easy, yummy sheet pan dinner! Paleo, gluten free & ready in under 30 minutes - it's great for meal prep or a quick meal!

Prep Time10

Cook Time25

Total Time35

Servings: people

Calories: 355kcal

Ingredients

1 lb chicken breasts butterflied + pounded until thin
2 cups brussels sprouts halved (about 1 lb)
2 cups fingerling potatoes halved, lengthwise (about 1 lb)

Marinade:

1/4 cup olive oil
2 tablespoons maple syrup
3 tablespoons whole grain mustard
1 teaspoon dried rosemary
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon salt

Instructions

Clean, cut and pound chicken until thin. This is optional, but will help to make the chicken tender + ensure it cooks evenly.
In a separate bowl, combine all ingredients for the marinade. It should be thick. Add chicken, brussels and potatoes to a ziploc bag or bowl and cover with marinade. Toss everything to coat evenly.
Marinate for a minimum of 5 minutes (The longer you can marinate, the better. 30 mins - 1 hour is perfect, but overnight is best.)
Prepare a lined baking sheet and preheat oven to 400. Remove chicken from bag or bowl and place on baking sheet.
Lay brussels/potatoes on sheet next to chicken.
Bake at 400 for 25-30 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.

Video

Notes

Substitutions for this recipe:

Herbs: If you don't like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
Chicken: If you don't have chicken breasts, you can use chicken thighs or even chicken tenders
Veggies: You can sub brussels sprouts with broccoli or butternut squash
Potatoes: You can sub fingerling potatoes for russet potatoes cut in roughly the same size
WW Freestyle note: Save 2SP per serving by skipping potatoes.

Nutrition