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Sheet Pan Chicken with Brussels Sprouts and Apple

An easy traybake with a mustard dressing and a nice balance of savoury and sweet.

Prep 15 min Cook 30 min Serves 4 Carbs 11 g Calories 210
Dinner Under 20 g carbs High-protein One-pan
Sheet Pan Chicken with Brussels Sprouts and Apple
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Ingredients

  • 450 g boneless, skinless chicken breast, cut into large chunks
  • 2 cups Brussels sprouts
  • 1 medium apple, cored and diced
  • 1 small red onion, sliced
  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Steps

  1. Preheat the oven to 200 C and line a large baking tray with parchment paper.
  2. Whisk together the olive oil, Dijon mustard, apple cider vinegar, thyme, garlic powder, salt, and pepper in a small bowl.
  3. Place the chicken, Brussels sprouts, apple, and red onion in a large bowl. Pour over the dressing and toss to coat.
  4. Spread everything out on the baking tray. Roast for 25-30 minutes, stirring once halfway through, until the chicken is cooked through and the Brussels sprouts are tender and golden.
  5. Serve warm. A squeeze of lemon on top works well if you like a fresher finish.