Mustard sauce adds a tangy deliciousness to chicken, brussels sprouts and butternut squash.
I fell in love with this recipe when our oldest son made it for us a few years ago.
I liked it so much that I began making it weekly until The Husband got a little burned out, so I filed it away and forgot about it.
When the weather turned warm, I began searching my recipes for ones with fresh vegetables and light proteins and stumbled upon this one again.
The mustard sauce makes this recipe special, adding a delicious tanginess to the one-pan meal your family will love.
WHAT’S IN IT
2 tbsp olive oil
8 chicken tenders
Salt and pepper
8 small red potatoes, halved (I leave this out or use fewer on occasion to reduce carbs)
1 cup butternut squash, cubed
16 brussels sprouts, halved
1/3 cup apple cider vinegar
½ cup chicken stock (I use low sodium)
2 tbsp mustard (I like brown)
HOW TO MAKE IT
Preheat oven to 450 degrees.
Trim the ends and slice brussels sprouts in half. Cut potatoes in half and place both in bowl with a little water and microwave for five minutes on high. Set aside.
Cut chicken into bite-sized pieces and brown in skillet with olive oil. Season with salt and pepper and cook until golden brown.
Drain water from brussels sprouts and potatoes and add both to skillet along with butternut squash and the rest of the ingredients.
Stir thoroughly and simmer on low until the sauce is warm and coating the chicken and veggies.
Place skilled in oven and cook for 10-15 minutes.
Serve warm and enjoy! It’s so good!
