Food To Be Fit: Baked Hot Mustard Chicken & Veggies



  • 4-6 Boneless, skinless chicken breasts
  • 1-2 tbsp Keen's Hot Mustard (or mustard of your choice)
  • 1 tbsp Olive Oil
  • 1 tsp minced garlic

Brussel Sprouts & Cauliflower:

  • 1 lb Brussels Sprouts, washed, trimmed and cut into quarters
  • 1 cauliflower, trimmed and florets cut into pieces similar sized to the Brussels Sprouts.
  • 2 tbsp olive oil
  • Sea Salt (I really love Pink Himalayan)
  • Freshly ground black pepper


  1. Preheat oven to 425 F.
  2. Place Brussel Sprouts & Cauliflower in a glass baking dish.
  3. Drizzle olive oil and sprinkle salt and pepper.
  4. Bake for 60 minutes, mixing every 15 minutes. They are finished when fork tender, yet crispy and beginning to turn golden brown.
  5. Smear hot mustard marinade over chicken breasts until covered and place in fridge.
  6. When you are 25 minutes out from the Brussels Sprouts and Cauliflower being finished, place the chicken breasts on a baking sheet and bake in the oven for 24-26 minutes.

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