• 4 (6-ounce) skinless, boneless chicken breasts, trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 16 ounces Brussels sprouts, trimmed and halved
  • ¾ cup low-sodium chicken broth
  • ¼ cup unfiltered apple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons whole-grain Dijon mustard 
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped


  1. Preheat oven to 450°F.
  2. Place the chicken in a large bowl, then sprinkle with salt and pepper.
  3. Add the Brussels sprouts, then add the remaining ingredients. Toss together.
  4. Transfer the chicken and Brussels sprouts to a greased baking sheet.
  5. Bake for 20–25 minutes, or until chicken is cooked through.


Calories 280 (80 from fat)
Total fat 11g
Saturated fat 2g
Cholesterol 85mg
Sodium 420mg
Carbohydrate 15g (5g dietary fiber, 4g sugar)
Protein 31g

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