600 Calories or Less

Honey Mustard Chicken

with Garlic-Herb Squash & Spicy Brussels Sprouts

40 MIN

2 Servings

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600 Calories or Less

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From the Test Kitchen

For an elevated side to seared chicken topped with a honey-mustard sauce, you'll score roasted squash by simply cutting diagonal slits 1/4 inch deep, which allows the garlic and herb butter we're lathering on top to soak in to every bite. A second side of subtly spicy brussels sprouts brings the rest of the meal together.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

590 Cals (est.)

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fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Butterbaby Squash
½ lb Brussels Sprouts
1 Tbsp Dijon Mustard
1 oz Garlic & Herb Flavored Butter
2 Tbsps Mayonnaise
2 tsps Honey
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl; drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to coat. In a bowl, combine the honey, mayonnaise, and half the mustard (you will have extra).

2 Roast the squash & brussels sprouts

Line a sheet pan with foil. Transfer the halved squash to one side the foil, cut side up. Drizzle with olive oil; season with salt and pepper. Flip to be cut side down. Roast 7 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned brussels sprouts to the other side of the sheet pan. Return to the oven and roast 14 to 16 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Score the squash

Using tongs, carefully flip the roasted squash to be cut side up. Using the tip of your knife, score the cut side of each squash half diagonally to form a cross-hatch pattern, about 1/4-inch deep.

5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the scored squash and roasted brussels sprouts. Top the chicken with the sauce. Top the squash with the softened butter. Enjoy!