Grilled Peppercorn Chicken with Honey Roasted Brussels Sprouts – Dairyfree

Some may think Chicken and Brussels Sprouts is a boring dinner. But add a dump truck, zebra and a hippopotamus and you’ve got yourself a dinner party! 

If you’re on the fence about Brussels Sprouts, this recipe may persuade you to add it to your vegetable rotation. 

35 minutes from start to finish and you’ll have a restaurant quality meal without all of the guilt. Fast, easy and delicious! 


  • 1 pound chicken breast
  • 1 pound Brussels Sprouts
  • 5 cloves of garlic
  • 2 tablespoons olive oil
  • 1 tablespoon peppercorn seasoning
  • 1/4 onion diced
  • honey (drizzle it out of the jar to avoid extra mess)


Peel garlic, chop onion. Cut Brussels Sprouts in half. (A dump trunk may be necessary to move them from the cutting board to the bowl)  Add all ingredients (including your Zebra) to bowl and wash.   Coat mixture with olive oil. 

In a separate bowl, mix chicken with olive oil and peppercorn.

Put everything on a baking sheet or grill pan and drizzle honey over Brussels Sprouts. Bake at 400 for 15 minutes.  At 15 minute mark, flip chicken over and stir Brussels sprouts.   

Bake for an additional 15 minutes.

 Remove from oven and get ready for a yummy meal! The Chef loves his Brussels Sprouts! Enjoy!


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