Dijon Chicken Over Cranberry Walnut Brussels Sprouts

• Meat

  • 1 lb Chicken breast

• Produce

  • 6 cups Brussels sprouts
  • 1/3 cup Cranberries, dried
  • 1/2 Lemon

• Condiments

  • 4 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Walnuts, toasted

• Bread & Baked Goods

  • 3/4 cup Breadcrumbs, whole wheat

Found on dailydoseofrabbitfood.com

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)
• 1/3 cup dried cranberries
• 1/3 cup toasted walnuts*
• 1/2 lemon
• 2 tablespoons olive oil (or more if desired)
• salt and pepper, to taste
• cooking spray

Directions

• Preheat oven to 400 degrees and coat a 9x13 baking dish with cooking spray. 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. 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. Top brussels sprouts with dijon chicken breast.