Cal Smart Honey-Thyme Chicken Breasts
with Roasted Potatoes and Brussels Sprouts
This calorie smart supper is full of flavour, without the richness! Honey and thyme make a delicious glaze for tender chicken. Easy roasted potatoes and Brussels sprouts complete this ideal weeknight plate.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
300 g
Yellow Potato
170 g
Brussels Sprouts
1 unit
Garlic, cloves
7 g
Thyme
1 unit
Chicken Broth Concentrate
1 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Strip thyme leaves from stems. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.
Meanwhile, halve Brussels sprouts (if larger, quarter them). Peel, then mince or grate garlic. Add Brussels sprouts, 1 tbsp water and 1 tsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. (TIP: Adding water helps the Brussels sprouts steam while they roast!) Season with salt and pepper, then toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then chicken. Sear, turning occasionally, until golden-brown, 4-6 min. Remove from heat. Transfer chicken to the other side of the baking sheet with Brussels sprouts.
Roast chicken and Brussels sprouts in the top of the oven until Brussels sprouts are tender and chicken is cooked through, 16-20 min.** (TIP: If chicken is done before Brussels sprouts are tender, transfer chicken to a cutting board to rest, then continue to roast Brussels sprouts.)
When chicken is almost done, reheat the same pan (from step 3) over medium. When hot, add 1 tsp oil (dbl for 4 ppl), then garlic and remaining thyme. Cook, stirring often, until fragrant, 30 sec. Stir in 1/4 cup water (dbl for 4 ppl), honey, broth concentrate and Dijon. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with pepper, to taste.
When chicken is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 3-5 min.Thinly slice chicken. Stir any chicken resting juices into sauce.Divide chicken, potatoes and Brussels sprouts between plates. Drizzle honey-thyme sauce over chicken.
