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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
Course Main Course
Servings 4

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

Instructions
 

  • Preheat oven to 425°.
  • Mix all ingredients aside from the brussels sprouts, chicken and potatoes.
  • Chop potatoes into cubes, chop off the ends of the Brussels sprouts then cut in half and slice the chicken breast into thin halves.
  • Add your prepped potatoes, chicken and veggies to the marinade mixture and cover completely, then space out over a parchment lined baking sheet.
  • 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.
  • 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.