Sheet-Pan Dijon-Herb Chicken with Roasted Brussels Sprouts & Red Peppers
This easy, gluten-free sheet-pan dinner features juicy chicken breasts coated in a tangy Dijon-herb marinade, roasted alongside Brussels sprouts and sweet red peppers for a vibrant, healthy meal. Perfect for busy weeknights with minimal cleanup and maximum flavor.
- 4 pieces boneless, skinless chicken breasts
- 3 cups Brussels sprouts, halved
- 2 cups red bell pepper, sliced
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, whisk together olive oil, Dijon mustard, lemon juice, garlic, thyme, rosemary, salt, and black pepper.
⏱️ 2 minutesAdd the chicken breasts to the bowl and toss to coat. Let marinate while you prepare the vegetables.
⏱️ 5 minutesArrange Brussels sprouts and red peppers on the sheet pan. Drizzle with 1 tablespoon olive oil and toss to coat. Nestle the marinated chicken breasts among the vegetables.
⏱️ 3 minutesRoast in the preheated oven for 25 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender and golden.
⏱️ 25 minutes 🌡️ 425°FLet rest for 5 minutes before serving. Garnish with fresh herbs if desired.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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