Honey Garlic Chicken with Roasted Brussels Sprouts & Crispy Potatoes

Ingredients:For the Chicken:2 boneless, skinless chicken breasts2 tbsp olive oil2 tbsp honey1 tbsp soy sauce1 tbsp Dijon mustard1 tbsp lemon juice2 cloves garlic, minced½ tsp smoked paprikaSalt & black pepper to tasteFor the Brussels Sprouts:2 cups Brussels sprouts, halved1 tbsp olive oil1 tbsp balsamic vinegar½ tsp garlic powderSalt & black pepper to tasteFor the Crispy Potatoes:2 cups baby potatoes, diced1 tbsp olive oil½ tsp paprika½ tsp garlic powderSalt & black pepper to tasteFor the Creamy Sauce:½ cup mayonnaise or Greek yogurt1 tbsp Dijon mustard1 tbsp honey1 tsp lemon juiceSalt & black pepper to tasteChopped fresh chives for garnishInstructions:Step 1: Marinate & Cook the ChickenIn a bowl, mix olive oil, honey, soy sauce, Dijon mustard, lemon juice, garlic, paprika, salt, and pepper.Coat the chicken breasts in the marinade and let sit for at least 30 minutes (or overnight for better flavor).Heat a skillet or grill pan over medium-high heat. Sear the chicken for 5-6 minutes per side until cooked through and caramelized.Let the chicken rest for 5 minutes before slicing.Step 2: Roast the Brussels SproutsPreheat the oven to 400°F (200°C).Toss the Brussels sprouts with olive oil, balsamic vinegar, garlic powder, salt, and pepper.Spread them on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through.Step 3: Cook the Crispy PotatoesHeat olive oil in a pan over medium heat.Add diced baby potatoes, season with paprika, garlic powder, salt, and pepper.Sauté until golden brown and crispy, about 15-20 minutes.Step 4: Prepare the Creamy SauceWhisk together mayo (or Greek yogurt), Dijon mustard, honey, lemon juice, salt, and pepper.Adjust seasoning as needed.Step 5: Assemble & ServeSlice the chicken and drizzle with the creamy sauce.Serve with roasted Brussels sprouts and crispy potatoes.Garnish with chopped fresh chives and enjoy!