This is a quick and simple on pan meal I like to make when I am time crunched. It is whole and clean eating, simple ingredients and balanced in nutrients and color! I have made this with different sauces, different veggies such as cauliflower and broccoli. Feel free to substitute, but keep it clean and Whole Foods.
6-8 organic, boneless, skinless chicken thighs
1/2 cup Dijon mustard
1.5 Tbsp Honey
2 tsp dried tarragon or 1 Tbsp fresh
1 tsp dried thyme
2 cups Brussels sprouts, halved
4 small to medium purple potatoes (any kind will work) 1 inch cubed
EVOO (Extra Virgin Olive Oil)
Preheat oven to 400 degrees. On a large baking sheet, place halved Brussels sprouts and potatoes. Drizzle EVOO, about 1-2 tsp, over vegetables. Sprinkle a pinch of sea salt. Toss vegetables on pan to coat in oil.
In a small, shallow bowl, mix Dijon mustard, honey and herbs. Stir to mix. Dredge chicken thigh, coating both sides, in mixture. Place on baking pan, arranging vegetables all around.
Bake for 25-30minutes, until potatoes cooked. Spoon entree onto small to medium plate, getting all three foods, and Bon appetite!