Recipe description
June 25, 2026
Brussels sprouts with chicken and mustard
A wholesome Brussels sprouts dish supporting gentle digestion and fiber variety.
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from Brussels sprouts and vegetables.
- Includes polyphenol-rich mustard and herbs.
- Balanced with protein from chicken and fiber for steady digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Brussels sprout
2
cup
Chicken, breast
1
piece
Mustard
2
teaspoon
Oil, olive
1
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Preheat the oven to 400°F (200°C).
2
Cut the Brussels sprouts in half and place them in a bowl.
3
Dice the chicken breast into bite-sized pieces.
4
In the bowl with Brussels sprouts, add olive oil, mustard, salt, and black pepper, and mix well.
5
Spread the chicken pieces and Brussels sprouts mixture onto a baking sheet.
6
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the sprouts are tender.
7
Remove from the oven and serve warm.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
28 g
Protein
26 g
Carbohydrates
6 g
Fiber
5 g
Sugar
14 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
What cut of chicken is best for this dish?
Use boneless, skinless chicken breasts or thighs. Sear or bake until cooked through (165°F / 74°C). If using bone-in thighs, adjust the cooking time.
Can I make this vegetarian or vegan?
Yes. Substitute chicken with firm tofu or tempeh and use vegetable broth instead of chicken stock.
I don’t like mustard — can I omit or replace it?
You can omit the mustard or replace it with a mild glaze using honey or maple with a splash of lemon juice or balsamic.
Is this gluten-free?
Yes, as long as you use gluten-free mustard and stock. Serve with gluten-free grains if desired.
How long does it take to make?
About 25–35 minutes total: sauté the sprouts and chicken, then glaze and finish cooking until done.
How should I store leftovers?
Cool and refrigerate in an airtight container for up to 3–4 days. Reheat in a skillet or microwave until hot.
How can I make it more gut-friendly or add fiber variety?
Include a wider mix of fiber-rich vegetables (carrots, kale, beans) and pair with a whole grain on the side.
What should I serve this with?
Whole grains like quinoa, brown rice, or barley, or a leafy green side salad.
Are there common allergens in this recipe?
Mustard is present. You can omit or substitute. Check other ingredients for gluten or dairy if needed.
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