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

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.