This Sheet Pan Dijon Chicken combines the tangy flavor of dijon mustard with the sweet flavor of coconut aminos in a delicious dijon baked "crust" with even more flavor added from the natural juices of chicken thighs.
1poundbrussels sproutsends trimmed, halved and quartered pieces
1 1/2tablespoonsextra virgin olive oil
1 1/4poundsboneless and skinless chicken thighsabout 4 to 5 thighs
Preheat oven to 375℉ [degrees Fahrenheit]. Line sheet pan with parchment paper.
Place brussels sprouts onto the pan. Drizzle with olive oil and season with salt and pepper. With your hands or a spatula, mix sprouts to incorpate the season. Arrange the sprouts evening covering the sheet pan.
In a small mixing bowl, comine all of the sauce ingredients and stir until smooth.
Place chicken onto the sprouts . Spoon Dijon suace evenly ontop of each chicken thigh.
Bake for 20 minutes or until the internal temperature is 165℉ [degrees Fahrenheit].
*Note: Brussels sprouts can be replaced by any other fibrous vegetable such as broccoli, cauliflower, eggplant, etc.