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Cal Smart Honey-Thyme Chicken Breasts
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Cal Smart Honey-Thyme Chicken Breasts

Cal Smart Honey-Thyme Chicken Breasts

with Roasted Potatoes and Brussels Sprouts

This calorie smart supper is full of flavour, without the richness! Honey and thyme make a delicious glaze for tender chicken. Easy roasted potatoes and Brussels sprouts complete this ideal weeknight plate.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

300 g

Yellow Potato

170 g

Brussels Sprouts

1 unit

Garlic, cloves

7 g


1 unit

Chicken Broth Concentrate

1 tbsp


1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories534 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate43 g
Sugar10 g
Dietary Fiber6 g
Protein46 g
Cholesterol125 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Strip thyme leaves from stems. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.


Meanwhile, halve Brussels sprouts (if larger, quarter them). Peel, then mince or grate garlic. Add Brussels sprouts, 1 tbsp water and 1 tsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. (TIP: Adding water helps the Brussels sprouts steam while they roast!) Season with salt and pepper, then toss to coat. Set aside.

Sear chicken

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then chicken. Sear, turning occasionally, until golden-brown, 4-6 min. Remove from heat. Transfer chicken to the other side of the baking sheet with Brussels sprouts.

Roast chicken and Brussels sprouts

Roast chicken and Brussels sprouts in the top of the oven until Brussels sprouts are tender and chicken is cooked through, 16-20 min.** (TIP: If chicken is done before Brussels sprouts are tender, transfer chicken to a cutting board to rest, then continue to roast Brussels sprouts.)

Make sauce

When chicken is almost done, reheat the same pan (from step 3) over medium. When hot, add 1 tsp oil (dbl for 4 ppl), then garlic and remaining thyme. Cook, stirring often, until fragrant, 30 sec. Stir in 1/4 cup water (dbl for 4 ppl), honey, broth concentrate and Dijon. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with pepper, to taste.

Finish and serve

When chicken is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 3-5 min.Thinly slice chicken. Stir any chicken resting juices into sauce.Divide chicken, potatoes and Brussels sprouts between plates. Drizzle honey-thyme sauce over chicken.

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