Baked Honey Chicken with Brussel Sprouts
Hey everyone! First and foremost, thank goodness for IG! I deleted all my meal prep photos by accident, but you can find my step-by-step instructions on how to make many of my dishes on my Instagram account, @melsdishes!
Baked honey chicken is my all-time favorite healthy guilty pleasures. This is a semi-sweet dish that consists of a lean chicken, hearty brussels sprouts, tart Granny Smith apples and a generous touch of wildflower honey. I like to marinade my chicken the night before, but this can also be done the morning of. While you’re grocery shopping make sure to grab fresh rosemary, lemon, and a bottle of white cooking wine.
6-8 Boneless, skinless chicken breast
1 pound Brussels Sprouts, trimmed and cut in half
1 Granny Smith apple, chopped
1 lemon, juice only
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons White cooking wine
3 Rosemary sprigs,
2 Teaspoons kosher salt
2 Teaspoons pepper
2 Tablespoons unsalted butter
Marinade chicken beforehand. In a large resealable bag add chicken, extra virgin olive oil, white cooking wine, juice of an entire lemon, rosemary leaves from three rosemary sprigs, kosher salt, and pepper.
Prepare apples and Brussels sprouts.
Preheat oven to 400 degrees. In an ovenproof skillet over low-medium heat, melt 2 tablespoons of butter. Remove marinated chicken from bag one at a time and arrange in the middle of the skillet. Arrange sprouts around the chicken and chopped apples on top of Brussels sprouts. Transfer to oven.
Bake for 38-40 minutes, turning chicken halfway through cooking and stirring Brussels Sprouts and apples gently. Remove from oven. Drizzle 2-4 tablespoons of honey over the pot and mix gently. This all depends on how sweet you want your dish to be. Serve sticky goodness immediately.