Description

Savor the flavors of Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes. This dish combines tender chicken and roasted veggies, all coated in a rich maple mustard glaze. Perfect for a quick and tasty dinner, it’s a wholesome choice that everyone will love!

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 generously with salt and pepper.
In a glass jar, combine olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper. Seal and shake well.
In a large bowl, toss sweet potatoes and chicken with about one third of the maple dijon mixture. Spread them out on a large sheet pan and bake for 10 minutes.
While the chicken and sweet potatoes bake, add Brussels sprouts to the bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat.
Add the coated Brussels sprouts to the sheet pan with chicken and sweet potatoes. Bake for an additional 15-20 minutes until Brussels sprouts are browned and crispy.
Before serving, drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts.

Notes

Use fresh rosemary for the best flavor, or substitute with dried if necessary.
Ensure the chicken is thinly sliced for even cooking and tenderness.
This dish is great for meal prep; simply reheat for delicious leftovers.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 7g
Sodium: 380mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 27g
Cholesterol: 70mg