10.26.20 Meal Prep Monday: Chicken with Honey Mustard Sauce and Veg

Helloooo! I had a very relaxing weekend where I mostly just slept, ate delicious food, and spent time with friends and loved ones. It was very needed after the craziness of the last couple of weeks!

We celebrated our 2 year anniversary on Friday by going to Barcelona in downtown Raleigh for dinner. We had been for brunch before, but dinner was a whole other experience. I think we preferred brunch overall, but y’all – I had some homemade ricotta (absolutely UNREAL) and another cheese dish with a red wine caramel that honestly you could drown me in and I’d be thrilled. I want to re-create it and use it for something! We’ll see…

But for meal prep this week, I wanted some veggies. I’ve been eating out a lot and not focusing on my veg and I can feel it. So! that brings me to some delicious chicken thighs with roasted brussel sprouts, sweet potatoes, and a delightful pan sauce with some honey mustard. It was great!

Here’s the recipe:

Chicken thighs with honey mustard sauce and veg


for the chicken & sauce

  • 4-5 chicken thighs
  • 2 tbsp oil
  • salt & pepper
  • paprika
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 C broth
  • 1 Tbsp mustard
  • 1/2 Tbsp honey

for the veg

  • 1 lb brussel sprouts
  • 1 small onion
  • 2 medium sweet potatoes
  • oil
  • salt & pepper

How to do it

  1. start the veg: preheat the oven to 425*. prep the brussel sprouts by cutting off base of the root, then cutting them into quarters through the root. cut the onion into thin strips and cube the sweet potatoes
  2. place the brussel sprouts and onion on a sheet pan. drizzle with olive oil, add salt and pepper. toss to coat
  3. in a separate sheet pan, toss the sweet potato cubes in oil, salt, and pepper
  4. place all of the veggies into the oven and cook for about 20-30 minutes, tossing halfway. the veggies should have some browning and should be soft when poked with a fork. the brussel sprouts and sweet potatoes will likely not be done at the same time, which is why they’re on separate baking sheets!
  5. cook the chicken: heat a cast iron pan over medium high heat
  6. Season both sides of the chicken thighs with salt, pepper, and paprika to taste
  7. add oil to the pan, then place the chicken in, skin side down, and cook for 6 minutes. then flip and cook for another 4-6 minutes until the internal temperature reaches 165*. if using bone-in thighs, transfer to a 400* oven after flipping the chicken and cook for 7-12 minutes until the internal temp reaches 165*
  8. once all of the chicken is cooked, make the pan sauce: melt the butter in the pan, scraping up all the delicious bits on the bottom. add the flour and stir until combined. cook for a minute or two, then add the broth, mustard, and honey. bring to a simmer and stir – it should start to thicken. taste and adjust seasoning as needed
  9. all of your components are done! store separately and assemble your meal when ready to eat. enjoy!

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