Honey Mustard Chicken Sheet Pan

Honey Mustard Chicken Sheet Pan

easy 35 minutes

with Brussel sprouts, broccoli and red onion

Ingredients

  • Chicken Thighs
  • Honey Mustard Sauce
  • Brussels Sprouts
  • Greek Yogourt 2%
  • Panko Breadcrumbs
  • Red Onion(s)
  • Broccoli

Necessary elements

sheet pan, bowls, tongs

Step 1 image

1. 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.

Step 2 image

2. 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.

Step 3 image

3. 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.

Step 4 image

4. 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!