Description
This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes offers a delightful blend of flavors and textures, perfect for a quick, healthy dinner. With tender chicken, nutritious veggies, and a savory-sweet glaze, it transforms dinner into a wholesome feast without hassle.
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)
Instructions
- Preheat the oven to 425℉.
- Season the chicken breasts well with salt and pepper.
- In a glass jar, combine the olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper. Secure the lid and shake well.
- In a large bowl, combine the sweet potatoes and chicken. Pour about one third of the maple dijon mixture over them and toss to coat. Spread them out on a large sheet pan and bake for 10 minutes.
- Add the Brussels sprouts to the same bowl and pour another third of the maple dijon mixture over them. Toss to coat.
- After 10 minutes, add the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake for an additional 15-20 minutes until the Brussels are browned and crispy.
- Before serving, drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts.
Notes
Feel free to add other vegetables like carrots or red onions for extra flavor.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg