Coconut-Crusted Honey Mustard Chicken with Brussels Sprouts & Sweet Potato

What’s for dinner? Coconut-crusted chicken strips with homemade honey mustard sauce, diced sweet potatoes, and balsamic-glazed Brussels sprouts.

Honey mustard chicken

Coconut-crusted chicken strips with homemade honey mustard sauce (see recipe). This gluten-free recipe was a big hit with me and the husband. The crust didn’t brown as much as I’d hoped–the original recipe showed chicken that had browned beautifully, and it didn’t happen much even after cooking several minutes longer than the instructions. The author suggested baking them on a rack over a cookie sheet, which I will try next time. Regardless, it was tasty, and the coconut wasn’t overpowering. The homemade honey mustard sauce is probably the easiest sauce I’ve ever made (raw honey + dijon mustard). Give it a try if you want a healthy version of chicken fingers!

Diced sweet potatoes. How to: Peel, dice, saute in oil or fat (I use ghee or coconut oil depending on my mood) on medium until fork-tender. This may take 10 minutes or so depending on how thinly they are cut. When done, sprinkle with cinnamon, salt, and pepper.

Balsamic-glazed Brussels sprouts. How to: Cut off the stem of each Brussels sprout and cut them in half. Put them on a foil-lined baking sheet and drizzle with fat of your choice (I prefer melted ghee). Sprinkle with salt and pepper, roast 20 minutes at 400 F (turn over once in the middle). Then drizzle with balsamic reduction. To make it, boil around 1/4 cup of balsamic vinegar for 5-7 minutes, stirring frequently, until it’s thicker and sweeter, though note that the amount will shrink significantly (hence the term “reduction”).

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