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Honey Mustard Chicken Sheet Pan

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Honey Mustard Chicken Sheet Pan

with Brussel sprouts, broccoli and red onion

Informations supplémentaires
35 min. | 607 kcal | easy | Express, Family | Printable version
1. Setup Preheat the oven to 425°F. Cut the Brussels sprouts in half. Cut the onion into small wedges. Cut the broccoli into medium-sized pieces. Cut the chicken thighs in 2. Season the chicken with salt and pepper.
2. Bread the chicken Place the yogurt in a shallow bowl with 2-3 tbsp. of water, salt and pepper. Put the panko in another bowl. Coat the chicken with a thin layer of yogurt then coat with panko. Place on a baking sheet lined with baking paper.
3. Bake in the oven Toss the Brussels sprouts, broccoli and red onion with a drizzle of oil, salt and pepper. Add to pan with the chicken. Add a light drizzle of oil on the chicken. Bake in the oven for 18-22 minutes until browned.
4. Plate your dish Serve the chicken with the vegetables and garnish with the honey mustard sauce. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
360gChicken Thighs
100mlHoney Mustard
120gBrussels Sprouts
1unitGreek Yogourt 2%
60gPanko Breadcrumbs
0.5unitRed Onion(s)
1unitBroccoli
What you need sheet pan, bowls, tongs
607 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 43g
14%
fat 30g
46%
cholesterol 179mg
60%
fiber 5g
20%
protein 41g
saturated 5g
25%
sodium 632mg
26%
sugar 14g
trans 0g