Honey Mustard Chicken Thighs with Roasted Sweet Potatoes & Brussels Sprouts
This is one of those meals that feels put together, checks all the nutrition boxes, and requires very little effort. Everything cooks on one pan, and the balance of protein, fiber, and healthy fats makes it actually satisfying.
WHAT TO GRAB:
For the sheet pan:
1.5 lbs chicken thighs (boneless, skinless)
2 medium sweet potatoes, chopped into small cubes
3 cups Brussels sprouts, halved
2–3 tablespoons olive oil
Salt and pepper
For the honey mustard sauce:
2 tablespoons Dijon mustard
1.5 tablespoons honey
1 tablespoon olive oil
Pinch of salt
WHAT TO DO:
Preheat oven to 400°F.
Place the chopped sweet potatoes and halved Brussels sprouts on a large sheet pan.* Drizzle with olive oil, salt, and pepper, and toss to coat. Spread evenly (avoid overcrowding).
Roast for 10–15 minutes to give them a head start.
In a small bowl, whisk together Dijon mustard, honey, olive oil, and a pinch of salt.
Pat chicken thighs dry and coat evenly with the honey mustard sauce.
Remove the sheet pan from the oven and add the chicken thighs directly onto the pan with the vegetables.**
Return to the oven and roast for another 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.
Optional: Brush a little extra honey mustard onto the chicken during the last 5–10 minutes of cooking for added flavor***. ENJOY!!
*Place brussels sprouts cut side down for better browning
**Use two sheet pans if needed to avoid overcrowding.
***Leftovers store well and reheat easily for lunch the next day
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