Sheet Pan Walnut-Caper Chicken with Brussels Sprouts, Peppers & Potatoes
Fast & Easy

Sheet Pan Walnut-Caper Chicken

with Brussels Sprouts, Peppers & Potatoes

35 MIN
4 Servings
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From the Test Kitchen

Here, you'll coat chicken breasts in a spiced mayonnaise before roasting them in the oven—an easy technique that yields moist, flavorful results. You'll finish the chicken with a crunchy topping of walnuts, honey, capers, parsley and more.
7-13 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Walnut-Caper Chicken with Brussels Sprouts, Peppers & Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tbsps Capers
  • 1¼ lbs Potatoes
  • ½ cup Roasted Walnuts
  • 1 clove Garlic
  • 1 bunch Parsley
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Sherry Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mayonnaise
  • ½ lb Brussels Sprouts
  • 2 tsps Honey
  • 2 Bell Peppers
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, combine the mayonnaise and half the spice blend; season with salt and pepper.

Roast the chicken
2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Evenly top with the spiced mayo. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.

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

Roast the vegetables
3 Roast the vegetables

Meanwhile, transfer the potato pieces, pepper pieces, and halved brussels sprouts to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the walnut-caper topping
4 Make the walnut-caper topping

Meanwhile, finely chop the capers. Roughly chop the walnuts. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening), chopped capers, chopped walnuts, chopped parsley, 2 tablespoons of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Finish & serve your dish
5 Finish & serve your dish

Evenly top the roasted vegetables with the cheese, vinegar, and a drizzle of olive oil; carefully stir to coat. Serve the roasted chicken with the finished vegetables. Top the chicken with the walnut-caper topping. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, combine the mayonnaise and half the spice blend; season with salt and pepper.

2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Evenly top with the spiced mayo. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.

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

Roast the chicken
Roast the vegetables
3 Roast the vegetables

Meanwhile, transfer the potato pieces, pepper pieces, and halved brussels sprouts to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Make the walnut-caper topping

Meanwhile, finely chop the capers. Roughly chop the walnuts. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening), chopped capers, chopped walnuts, chopped parsley, 2 tablespoons of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Make the walnut-caper topping
Finish & serve your dish
5 Finish & serve your dish

Evenly top the roasted vegetables with the cheese, vinegar, and a drizzle of olive oil; carefully stir to coat. Serve the roasted chicken with the finished vegetables. Top the chicken with the walnut-caper topping. Enjoy!

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