Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 lb Brussels sprouts (trimmed and halved)
- 3 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 tsp Onion powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Optional: Red pepper flakes for a kick
Instructions
- In a large mixing bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, onion powder, salt, and black pepper. Once the sauce is smooth, reserve two tablespoons of it in a small ramekin for later. Add the cubed chicken and halved brussels sprouts to the large bowl. Toss everything thoroughly until every piece of chicken and every leaf of the sprouts is coated in the honey mustard mixture.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. Lightly grease the air fryer basket with a spray of olive oil. Spread the chicken and brussels sprouts in a single layer in the basket. If your air fryer is small, work in batches to avoid overcrowding. Cook for 15 to 18 minutes. Shake the basket halfway through the cooking time to ensure even browning and crispiness. The chicken is done when it reaches an internal temperature of 165°F.
- Remove the basket from the air fryer and transfer the chicken and sprouts to a serving platter. While still hot, drizzle the reserved honey mustard sauce over the top for an extra burst of fresh flavor. Garnish with a sprinkle of red pepper flakes or fresh parsley if desired. Serve immediately while the sprouts are at their crispiest.
- Cook Time: 33 minutes