Description
This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes combines rich flavors and easy preparation, making it a must-try for a quick and healthy dinner option.
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 with salt and pepper.
- In a glass jar, mix olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper. Secure the lid and shake well.
- In a large bowl, combine sweet potatoes and chicken. Pour one-third of the maple dijon mixture over them and toss to coat. Spread on a large sheet pan and bake for 10 minutes.
- Add Brussels sprouts to the same bowl, pour another third of the maple dijon mixture over them, and toss to coat.
- Add Brussels sprouts to the sheet pan with chicken and sweet potatoes. Bake for an additional 15-20 minutes until Brussels are browned and crispy.
- Before serving, drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts.
Notes
For a deeper flavor, let the chicken marinate in the maple dijon mixture for 30 minutes before cooking.
Make sure to cut the sweet potato into similar-sized cubes for even cooking.
You can substitute the brussels sprouts with green beans or asparagus if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 10g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg