4 boneless, skinless chicken breasts
1/2 cup soy sauce
3 teaspoons Dijon mustard
2 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons sugar (any kind of sugar will work)
2 cups Brussels sprouts, cleaned and halved
2 cups baby carrots sliced in half, length-wise
half large red onion, cut into wedges
salt, pepper and more olive oil
Combine all ingredients in a zip-top bag.
Allow chicken to marinate for at least 1 hour.
Toss veggies in olive oil, salt and pepper. roast on cookie sheet about 20 minutes at 350 degrees, tossing once halfway through cooking time. Remove chicken from marinade and reserve liquid. In a frying pan, saute the chicken breasts over medium high heat until fully cooked – about 4 to 6 minutes per side. Remove chicken from pan and tent with foil. Increase heat to high and add remaining marinade to pan.
Bring sauce to a boil and continue to heat for several minutes until sauce has reached desired consistency. Serve each chicken breast with a drizzle of pan sauce, then add veggies to pan to glaze with sauce…serve veggies alongside chicken.