Description

This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is packed with delightful flavors and easy preparation. Perfect for a quick dinner, this healthy meal features tender chicken paired with sweet potatoes and Brussels sprouts, all coated in a delicious maple dijon sauce!

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 well with salt and pepper.
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, add sweet potatoes and chicken. Pour one third of the maple dijon mixture over and toss to coat. Spread onto a large sheet pan and bake for 10 minutes.
While baking, add Brussels sprouts to the bowl with the remaining mixture and toss to coat.
Add Brussels sprouts to the sheet pan with chicken and sweet potatoes. Bake for an additional 15-20 minutes until browned and crispy.
Drizzle the remaining maple dijon mixture over the dish before serving.

Notes

Feel free to substitute chicken thighs for a richer flavor.
Add nuts or cranberries for extra texture and taste.
Ensure vegetables are cut evenly for uniform cooking.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 35g
Cholesterol: 85mg