Honey Wasabi Chicken and Brussels Bowls
Amazingly easy, mildly spicy, and utterly delicious
Hello friends!
Date nights are key for us. Sometimes it’s just a walk around the neighborhood for an hour talking about life and praying through decisions. Other times it’s to a bookstore, or to our favorite sushi spot. Those ones are my favorite food-wise, because everything they make is gluten free which is so rare!
This Honey Wasabi Chicken with Brussels Sprouts is inspired by the crispy, caramelized Brussels sprouts we fell in love with at Bamboo, our favorite sustainable (and gluten-free!!) sushi date-night spot. Their perfectly balanced flavors of savory, sweet, and spicy made me want to create a similar dish that could be easily made at home. By turning it into a sheet pan dinner, it captures those bold, umami-packed flavors while simplifying the process—allowing everything to roast together for a quick, healthy, and flavorful meal that’s perfect for busy weeknights.
That’s what January is all about here on Substack! I know I just released an entire cookbook dedicated to “easy,” but a lot of the ease promised in that book comes from the meal plans, grocery lists, and overall mental load relieved by following the book. Don’t get me wrong, those recipes were designed to be easy, but these recipes here this month are ultra-ultra easy and simple. And they can compliment the recipes in Make It Easy as either your 5th dinner of the week on top of the meal plans, or just to fill in a busy night where you forgot to plan!
Xo Danielle
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Honey-Wasabi Chicken and Brussels Bowl
Serves 4 to 6
TOOLS
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 (see store-bought sub below)
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!
METHOD
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.
SUBSTITUTIONS:
Chicken -> salmon or large shrimp, cook for only 15 minutes
Brussels sprouts -> cauliflower
Red bell pepper -> snap peas
Wasabi powder -> freshly grated horseradish, or omit
Sauce -> Primal Kitchen Thick and Sticky No Soy Teriyaki
Coconut aminos -> tamari or gluten-free soy sauce
Honey -> maple syrup or coconut nectar
Furikake -> plain sesame seeds or crushed nori flakes
MAKE IT AHEAD
Refrigerate: Store in the fridge for up to 5 days.
Freeze: Freeze in an airtight container for up to 6 months. Defrost overnight in the fridge, then reheat in an oven set to 400F for 15 minutes, or in the microwave for 1 ½ minutes.
Want a fun one to open up to. We love the Brussels at Bamboo!
Yum! For the Furikake, if I want a “crispy-Seaweed-type-green”, could I try dinosaur kale, dehydrated into strips with some seeds on top?