Spicy Mustard Thyme Chicken & Coconut Roasted Brussels Sprouts

Spicy Mustard Thyme Chicken & Coconut Roasted Brussels Sprouts

A spicy mustard thyme marinade gives chicken incredible flavor, especially when served with roasted Brussels sprouts tossed in melted coconut oil. A fancy but not fussy healthy meal prep that bakes all at once in the oven!

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Course: Lunch, Main Dish

Cuisine: American

Keyword: Chicken, Meal Prep

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: lunches

Calories: 311kcal

Ingredients

1 pound Brussels sprouts sliced in half
½ pound boneless skinless chicken breasts about two breasts
¼ cup spicy brown mustard
1 tbsp. lemon juice
1 tsp. thyme
salt & pepper to taste
1 tbsp. coconut oil melted

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Instructions

In a medium bowl, whisk together the spicy mustard with lemon juice, salt, pepper, and thyme. Add the chicken breasts and toss to coat. Cover and transfer to the refrigerator to marinate for 15 to 30 minutes.
Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
Toss the Brussels sprouts in a medium bowl with melted coconut oil, and a little more salt and pepper. Remove the chicken from the fridge and let it sit for 15 minutes at room temperature.
Transfer the Brussels sprouts to the prepared baking sheet in an even layer, and transfer the chicken to a glass baking pan.
Bake the chicken at 375 F for 10 minutes. After 10 minutes, add the Brussels sprouts to the oven and roast for 15 minutes until softened and a bit crispy. (You can always remove the chicken at this point and let the sprouts go a little longer to crisp them up.)
Remove from the oven and divide the meal into two servings, placing in individual meal prep containers and transfer to the refrigerator.

Notes

WW Smart Points= Green:8 Blue:4 Purple:4

Nutrition For 1 out of 2 Servings:

16g Protein, 4g Fat, 8g Carbs

Nutrition