Preheat the oven to 425 degrees. Pound the chicken breasts to an even thickness and sprinkle with some salt and pepper.

Halve the brussel sprouts, drizzle them with a little olive oil, and sprinkle with salt and pepper.

Mix together the mustards, honey and barbeque sauce.

Drizzle the sheet pan with a light coating of olive oil. Add the chicken on one side and the brussel sprouts on the other.

Set the timer for 10 minutes and at the 10 minute mark pull the pan out and brush the chicken with a generous helping of the sauce. Toss the brussel sprouts if needed.

Return the pan to the oven for another 10 minutes. Then pull it again and brush more sauce on the chicken. Remove the brussel sprouts and set aside on a plate.

Turn the oven up to broil until the sauce becomes sticky for another 3-5 minutes.

Pull the chicken out of the oven and return the brussel sprouts to the pan to keep them warm. Allow the chicken to rest, and while you do that, halve the cherry tomatoes.

Sprinkle the cherry tomatoes with salt and then toss them in the middle of the pan while it's still warm. This will warm them slightly and mix them with some of that delish sauce.