Dijon Chicken Over Cranberry Walnut Brussels Sprouts

 

Hello Dijon Chicken Over Cranberry Walnut Brussels Sprouts, you are my new favorite recipe. You deliver everything I crave in the fall–deep flavors, feel-good meals, and big plates of healthy disguised in deliciousness. Your bitterness is cut by the naturally sweet cranberries and squeeze of fresh lemon juice. Your toasted walnuts give you depth and can we just talk about your dijon coated chicken breast dipped in breadcrumbs? Really, I just can’t. You are too much.

You guys–I am in love with this dish. It’s so delicious and super easy. My guess is that you already have most of the ingredients in your pantry–I did. That is how this dish was created–a need to get a tasty meal on the table in a hurry. Having a 6-week old doesn’t give you a whole lot of time to play in the kitchen, but it still feels good to get it done!

I hope you enjoy this meal!

Dijon Chicken Over Cranberry Walnut Brussels Sprouts
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Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

INGREDIENTS

  • 1 lb. chicken breast, divided into four equal portions
  • 4 tablespoons Dijon mustard
  • 3/4 cup whole wheat breadcrumbs (may substitute gluten-free breadcrumbs)
  • 6 cups shredded Brussels sprouts (or 6 cups halved Brussels sprouts)
  • 1/4 cup dried cranberries
  • 1/3 cup toasted walnuts*
  • 1/2 lemon
  • 2 tablespoons olive oil (or more if desired)
  • salt and pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 400 degrees and grease a 9×13 baking dish. Place bread crumbs, salt, and pepper in a shallow dish. Rub each portion of chicken with 1 tablespoon of dijon mustard. Gently dredge chicken in bread crumbs to coat. Place chicken in baking dish and bake for 25-30 minutes or until chicken reaches an internal temperature of 165 degrees.
  2. Heat olive oil over medium heat. Sauté Brussels sprouts in olive oil for 13-15 minutes or until tender. Season with salt and pepper if desired. Add dried cranberries, toasted walnuts, and juice from 1/2 lemon to Brussels sprouts. Continue to cook for 3-5 minutes or until cranberries and walnuts are warmed.
  3. Top Brussels sprouts with Dijon chicken breast.

NOTES

*To toast walnuts: Preheat oven to 350 degrees. Place walnuts in baking dish or on a piece of foil. Roast for 3-5 minutes or until walnuts are browned and fragrant.

Gluten-free: Use gluten-free breadcrumbs.
Paleo: Use almond flour bread crumbs.

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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