Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp lemon juice
2 cloves garlic, minced
½ tsp smoked paprika
Salt & black pepper to taste
For the Brussels Sprouts:
2 cups Brussels sprouts, halved
1 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp garlic powder
Salt & black pepper to taste
For the Crispy Potatoes:
2 cups baby potatoes, diced
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt & black pepper to taste
For the Creamy Sauce:
½ cup mayonnaise or Greek yogurt
1 tbsp Dijon mustard
1 tbsp honey
1 tsp lemon juice
Salt & black pepper to taste
Chopped fresh chives for garnish
Instructions:
Step 1: Marinate & Cook the Chicken
In a bowl, mix olive oil, honey, soy sauce, Dijon mustard, lemon juice, garlic, paprika, salt, and pepper.
Coat the chicken breasts in the marinade and let sit for at least 30 minutes (or overnight for better flavor).
Heat a skillet or grill pan over medium-high heat. Sear the chicken for 5-6 minutes per side until cooked through and caramelized.
Let the chicken rest for 5 minutes before slicing.
Step 2: Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C).
Toss the Brussels sprouts with olive oil, balsamic vinegar, garlic powder, salt, and pepper.
Spread them on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through.
Step 3: Cook the Crispy Potatoes
Heat olive oil in a pan over medium heat.
Add diced baby potatoes, season with paprika, garlic powder, salt, and pepper.
Sauté until golden brown and crispy, about 15-20 minutes.
Step 4: Prepare the Creamy Sauce
Whisk together mayo (or Greek yogurt), Dijon mustard, honey, lemon juice, salt, and pepper.
Adjust seasoning as needed.
Step 5: Assemble & Serve
Slice the chicken and drizzle with the creamy sauce.
Serve with roasted Brussels sprouts and crispy potatoes.
Garnish with chopped fresh chives and enjoy!