Sheet Pan Honey Mustard Pretzel Chicken Nuggets

• 1½ lbs. chicken breasts, cut into nuggets
• ½ C G Hughes Honey Mustard dipping sauce*
• ½ tsp red chili flakes
• 4 oz. pretzels
• 1 lb. red potatoes
• 1½ lbs. Brussels sprouts
• 1 Tbsp olive oil
• 1½ tsp paprika, divided
• 1½ tsp garlic powder, divided
• 1½ tsp salt, divided
• ¾ tsp oregano, divided
• ¾ tsp onion powder, divided

1. Preheat the oven to 400°F. Grease one baking sheet with cooking spray; cover another baking sheet with foil and place a cooling rack on top. Set aside.
2. Slice the chicken breasts into nugget sized pieces (there should be about 32-36 nuggets) and toss in a ziploc bag with the honey mustard and red chili flakes. Allow to marinate for at least 30 minutes.
3. Dice your potatoes and Brussels sprouts into similar size pieces as the nuggets (about 1"). Toss the veggies in the olive oil with 1 tsp paprika, garlic powder, and salt, and ½ tsp oregano and onion powder. Spread the potatoes in an even layer on a baking sheet and bake for 15 minutes. Remove, add the Brussels sprouts, and bake an additional 20 minutes.
4. Meanwhile, pulse the pretzels with the remaining spices in a food processor or blender until you have a fine "flour" with some small crumbs remaining. Pour onto a large plate or shallow bowl. Dredge the chicken in the breadcrumbs and place on the baking sheet with the cooling rack. Bake for 15-20 minutes or until the chicken is cooked through.
5. Divide the chicken nuggets and veggies into four portions and serve with extra honey mustard!

*I usually get this brand at Walmart. If you cannot find it, just use another sugar-free honey mustard or Bolthouse Farms Honey Mustard.

Nutrition facts are a calculated estimate of 6 oz. of chicken and 1/4 of the veggies.