Description

This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful dish that combines tender chicken and beautifully roasted vegetables, all coated in a flavorful maple dijon sauce. Perfect for a quick, healthy weeknight meal, it’s sure to satisfy your cravings for something delicious and comforting!

Ingredients

Scale

4 boneless, skinless chicken breasts (thinly-sliced)
kosher salt (to taste)
ground black pepper (to taste)
1 medium sweet potato (peeled and chopped into cubes)
1 pound brussels sprouts (outer leaves removed, then halved)
¼ cup olive oil
3 tablespoons dijon mustard
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
2 cloves garlic (grated)
2 teaspoons chopped fresh rosemary (or ½ teaspoon dried)

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Instructions

Preheat the oven to 425℉.
Season the chicken breasts with kosher salt and ground black pepper to taste.
Combine olive oil, dijon mustard, maple syrup, balsamic vinegar, grated garlic, fresh rosemary, salt, and pepper in a glass jar. Secure the lid and shake well.
In a large bowl, combine sweet potatoes and chicken. Drizzle one third of the maple dijon mixture over and toss to coat. Spread on a large sheet pan and bake for 10 minutes.
Add brussels sprouts to the bowl with the remaining maple dijon mixture and toss to coat well.
Transfer the brussels sprouts to the sheet pan with chicken and sweet potatoes. Bake for an additional 15-20 minutes until brussels sprouts are crispy and browned.
Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and brussels sprouts before serving.

Notes

Ensure the chicken is well-seasoned to enhance flavor.
Feel free to adjust the vegetables based on what you have at home.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 350mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 31g
Cholesterol: 90mg