Sheet pan dinner

Ingredients

• 4 pieces Chicken Breast (Butterflied and pounded thin)
• 1 pound Brussels Sprouts (Trimmed and halved)
• 3 cloves Garlic (Mince finely)
• 2 tablespoons Olive Oil (Extra‑virgin, for drizzling and seasoning)
• 1 tablespoon Avocado Oil (For lining the sheet pan)
• 4 tablespoons Mayonnaise (Regular, for coating chicken)
• 1 cup Panko Breadcrumbs (Japanese style, for crisp coating)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Mike's Hot Honey (Brand name, spicy honey drizzle)
• 2 tablespoons Ken's Honey Mustard Dressing (Brand name, for Brussels sprouts)

Instructions

1. Prepare the Sheet Pan

   Line the baking sheet with a sheet of aluminum foil and drizzle with avocado oil, spreading evenly with a brush or the back of a spoon.

   Time: PT5M

2. Trim and Halve Brussels Sprouts

   Trim the ends of the Brussels sprouts, remove any outer leaves, and cut each sprout in half lengthwise.

   Time: PT5M

3. Season Brussels Sprouts

   In a bowl, toss the halved sprouts with 1 tablespoon olive oil, a pinch of salt and pepper.

   Time: PT2M

4. Mince Garlic

   Peel and mince the garlic cloves finely.

   Time: PT2M

5. Butterfly and Pound Chicken

   Place each chicken breast on a cutting board, slice horizontally to create a butterfly, then cover with plastic wrap and gently pound with a meat mallet until about ½‑inch thick.

   Time: PT5M

6. Season Chicken

   Season both sides of the pounded chicken with salt, pepper, garlic powder, onion powder, and paprika.

   Time: PT2M

7. Coat Chicken with Mayo, Garlic, and Panko

   Spread 1 tablespoon mayonnaise on each chicken piece, sprinkle the minced garlic over the mayo, then press panko breadcrumbs onto the surface to form an even crust.

   Time: PT5M

8. Arrange on Sheet Pan

   Place the coated chicken breasts on one side of the prepared sheet pan and spread the seasoned Brussels sprouts on the other side, ensuring they are in a single layer.

   Time: PT3M

9. Bake

   Transfer the sheet pan to a pre‑heated oven and bake at 425°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the panko is golden brown.

   Time: PT30M

   Temperature: 425°F

10. Finish with Sauces

    Remove the pan from the oven. Drizzle each chicken breast with Mike's Hot Honey and toss the Brussels sprouts with Ken's Honey Mustard Dressing.

    Time: PT2M

11. Serve

    Transfer the chicken and sprouts to plates, garnish with a sprinkle of extra pepper if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

35g

Carbohydrates

30g

Fat

20g

Fiber

5g