Date nights are so important to us. Sometimes, it’s as simple as an evening walk through the neighborhood, catching up on life and praying through big decisions. Other times, we make it a trip to the bookstore or head to our favorite sushi spot. Those sushi nights are my favorite—especially because everything on the menu is gluten-free, which is such a rare find!
This sheet pan Honey Wasabi Chicken with Brussels Sprouts is inspired by the crispy, caramelized Brussels sprouts we fell in love with at Bamboo, our go-to sustainable (and completely gluten-free!) sushi spot. Their perfect balance of savory, sweet, and spicy flavors made me want to recreate something similar at home. By turning it into a sheet pan dinner, I kept all those bold, umami-packed flavors while making it simple enough for a quick, weeknight meal.
Healthy, easy meals for the spring!
Emails to my email friends during the first few months of this year have been filled with easy, gluten-free, grain-free and paleo recipes. I send one new recipe every Thursday, developed and shared exclusively with my subscribers. In case you missed them – here’s a few recent recipes!
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Honey Wasabi Chicken with Brussels Sprouts
- Yield: 4 to 6 1x
Ingredients
5 tablespoons avocado oil
2 pounds, boneless skinless chicken thighs, trimmed of fat
2 pounds Brussels sprouts, halved or quartered
3 teaspoons Himalayan salt
1 tablespoon coconut aminos
1 teaspoon toasted sesame oil
½ teaspoon rice vinegar
½ teaspoon fish sauce
Sauce
1/3 cup honey
1 tablespoon coconut aminos
1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
2 to 3 teaspoons wasabi powder (adjust to taste)
1 teaspoon arrowroot powder (optional, but helps it cling to the chicken)
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
Garnish
1 red bell pepper, cut into thin strips
Homemade furikake (using 1 (.17-ounce) package of Seaweed snacks, crushed or chopped and mixed with 2 teaspoons Everything Bagel Seasoning)*
*Traditional furikake does not contain poppyseeds, but this is an easy topper that has similar flavors!
Instructions
Start by preheating the oven to 425°F. On one small sheet pan, arrange the chicken in a single layer. Drizzle with 2 tablespoons avocado oil and season generously with 2 teaspoons of the salt.
On a separate larger sheet pan, toss the Brussels sprouts with the remaining 3 tablespoons avocado oil and spread into a single layer. Season with remaining 1 teaspoon salt. Ensure the chicken and vegetables are evenly distributed for even roasting, and to avoid steaming.
Roast in the oven for 28 to 30 minutes, or until the chicken is fully cooked through and the Brussels sprouts are golden and tender. Toss the Brussels once halfway through and rotate trays.
Meanwhile, make the sauce by whisking together the honey, coconut aminos, sesame oil, rice vinegar, wasabi powder, arrowroot, ginger, garlic powder, and white pepper.
Remove the sheet pans from the oven. Pour off any liquid from the chicken pan and chop it into cubes. Return the chicken to the pan and toss it with the sauce until evenly coated.
Drizzle Brussels with 1 tablespoon coconut aminos, fish sauce, rice vinegar, and toasted sesame oil.
Return one tray at a time to the oven under the broiler for 1 to 2 minutes, until the sauce is bubbling on the chicken and the Brussels have crisped and browned. Toss everything to coat evenly and sprinkle with homemade furikake. Garnish with thinly sliced red bell peppers. Serve immediately, either on its own or over cauliflower rice.
3/12/25
Sheet Pan Honey Wasabi Chicken with Brussels Sprouts
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