Description

This Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful dish featuring juicy chicken, crisp Brussels sprouts, and sweet potatoes. It combines simple ingredients with irresistible maple dijon flavor, making it a perfect choice for a quick, wholesome 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)

Cook Mode Prevent your screen from going dark

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. Secure the lid and shake well.
In a large bowl, combine the sweet potatoes and chicken. Pour one third of the maple dijon mixture over them and toss to coat. Spread the mixture onto a large sheet pan and bake for 10 minutes.
While the chicken and sweet potatoes bake, add Brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat appropriately.
Add the Brussels sprouts to the sheet pan, mix with the chicken and sweet potatoes, and bake for an additional 15-20 minutes until browned and crispy.
Before serving, drizzle the remaining maple dijon mixture over the dish.

Notes

The chicken can be marinated for an hour for extra flavor.
Feel free to substitute other vegetables based on your preference, such as carrots or broccoli.
Make sure to trim the Brussels sprouts for even cooking.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 27g
Cholesterol: 65mg