Walnut-Crusted Chicken Sheet Pan Dinner with Crispy Halloumi & Fresh Veggies

Name: Walnut-Crusted Chicken Sheet Pan Dinner with Crispy Halloumi & Fresh Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 12 oz brussels sprouts, trimmed and cut in half; 1 Tbsp olive oil; Kosher salt, to taste; 2 large boneless skinless chicken breasts, about 1 pound total; 1 ½ cup California walnuts, finely chopped, plus more for frying and serving; 6 fresh sage leaves, finely chopped, plus more for frying and serving; 1 tsp kosher salt; Black pepper, to taste; 2 Tbsp Dijon mustard; 2 Tbsp olive oil; 8 oz halloumi, cut into 1/2-inch cubes; ½ cup pomegranate arils; Honey or hot honey, to taste (optional)

Total Time

45 Mins

Serves

Serving Size

¼ sheet pan

Meal

Dinner

Description

This hearty, flavorful dish pairs walnut-crusted chicken with roasted sweet potatoes and Brussels sprouts, crispy halloumi and juicy pomegranate arils. Finished with California walnuts and fresh sage, it’s a delicious balance of savory, sweet and crunchy.

Ingredients

Vegetables

2 medium sweet potatoes, peeled and cut into 1-inch cubes
12 oz brussels sprouts, trimmed and cut in half
1 Tbsp olive oil
Kosher salt, to taste

Walnut-Crusted Chicken

2 large boneless skinless chicken breasts, about 1 pound total
1 ½ cup California walnuts, finely chopped, plus more for frying and serving
6 fresh sage leaves, finely chopped, plus more for frying and serving
1 tsp kosher salt
Black pepper, to taste
2 Tbsp Dijon mustard

Crispy Halloumi and Toppings

2 Tbsp olive oil
8 oz halloumi, cut into 1/2-inch cubes
½ cup pomegranate arils
Honey or hot honey, to taste (optional)

PREPARATION

Preheat the oven to 400°F and position a rack in the upper third of the oven. Line a large rimmed baking sheet with parchment paper.
Add the sweet potatoes and brussels sprouts to the sheet pan and toss with olive oil and salt to taste. Arrange them in a single layer with the brussels sprouts cut side down. Roast for 20 minutes.
While the vegetables roast, slice each chicken breast in half horizontally to create 4 thin cutlets. Pound the chicken to an even 3/4-inch thickness. This helps the chicken cook evenly and creates more surface area for the walnut coating.
Toss the walnuts, sage, salt, and black pepper in a shallow bowl or plate.
Brush both sides of each chicken with Dijon mustard. Firmly press both sides into the walnut mixture to coat.
Carefully remove the sheet pan from the oven and place the chicken on the empty half of the pan. Bake the chicken and vegetables for another 14–16 minutes, or until the chicken reaches an internal temperature of 165°F. The walnut crust should be golden brown and the sweet potatoes should be deeply caramelized around the edges.
While the chicken bakes, heat the olive oil in a medium skillet over medium heat. Add the halloumi and cook, undisturbed, for 2–3 minutes, until deeply golden on the bottom. Flip and cook for another 1–2 minutes. During the last minute of cooking, add a handful of extra walnuts and several sage leaves to the skillet and fry briefly, until the sage is crisp and the walnuts are toasted and fragrant. Transfer the halloumi, sage, and walnuts to a paper towel-lined plate.
Serve the chicken and veggies together on a plate. Top with crispy halloumi, pomegranate arils, fried sage, and walnuts. Drizzle with honey or hot honey, if desired, and serve warm.

NUTRITION

Calories: 751 cal
Total Fat: 55 g
Saturated Fat: 14 g
Cholesterol: 36 mg
Sodium: 1658 mg
Carbohydrates: 36 g
Dietary Fiber: 9 g
Total Sugars: 14 g
Added Sugars: 6 g
Protein: 36 g
Vitamin D: 0 mcg
Calcium: 674 mg
Iron: 3 mg
Potassium: 989 mg