Honey Mustard Chicken with Garlic-Herb Squash & Spicy Brussels Sprouts
600 Calories or Less

Honey Mustard Chicken

with Garlic-Herb Squash & Spicy Brussels Sprouts

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

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.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Honey Mustard Chicken with Garlic-Herb Squash & Spicy Brussels Sprouts
Title
  • 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)
Prepare the ingredients & make the sauce
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).

Roast the squash & brussels sprouts
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.

Cook the chicken
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.

Score the squash
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.

Slice the chicken & serve your dish
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!

Tips from Home Chefs

Prepare the ingredients & make the sauce
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.

Roast the squash & brussels sprouts
Cook the chicken
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.

Score the squash
Slice the chicken & serve your dish
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!

Browse Steps
1 of 5