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Sheet Pan Lemon Rosemary Dijon Chicken

Sheet Pan Lemon Rosemary Dijon Chicken

5 from 7 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 ½ lbs chicken breast, cut thin
  • 2 tbsp dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 ½ tbsp fresh rosemary
  • 1 shallot
  • ¼ cup avocado oil or olive oil
  • 1 lemon, zested and juiced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 medium potatoes
  • 2 cups brussels sprouts, halved

Method
 

  1. Preheat oven to 425°.
  2. Mix all ingredients aside from the brussels sprouts, chicken and potatoes.
  3. Chop potatoes into cubes, chop off the ends of the Brussels sprouts then cut in half and slice the chicken breast into thin halves.
  4. Add your prepped potatoes, chicken and veggies to the marinade mixture and cover completely, then space out over a parchment lined baking sheet.
  5. Top with lemon slices if you’d like and bake for 25-30 minutes, watching closely. If any veggies start to brown early, feel free to remove them and then pop the rest back into the oven to finish cooking.
  6. Plate and serve warm with desired grain and/or greens. My favorites are white rice and arugula, but you could totally skip the grain to make it Whole30.