Description
This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes offers irresistible flavors with simple preparation. Enjoy a quick, healthy meal that’s satisfying and perfect for dinner.
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 kosher salt and ground black pepper to taste.
- In a glass jar, combine 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 the combination and toss to coat. Spread the mixture on a large sheet pan and bake for 10 minutes.
- While baking, add Brussels sprouts to the same bowl, pour in another third of the maple dijon mixture, and toss to coat.
- Add Brussels sprouts to the sheet pan with chicken and sweet potatoes and bake for an additional 15-20 minutes until browned and crispy.
- Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels sprouts before serving.
Notes
For extra flavor, marinate the chicken in the maple dijon mixture for a few hours before cooking.
You can substitute other vegetables like carrots or broccoli if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg