Description

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts & Sweet Potatoes is a delightful meal featuring tender chicken coated in a tangy maple dijon sauce and roasted alongside sweet potatoes and Brussels sprouts. This dish offers a delicious flavor with minimal prep, making it the ideal choice for a quick, healthy dinner or cozy meal any night of the week.

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 kosher salt and ground black pepper.
In a glass jar, combine olive oil, dijon mustard, maple syrup, balsamic vinegar, grated garlic, rosemary, salt, and pepper. Secure the lid and shake until mixed.
In a large bowl, combine sweet potatoes and chicken. Pour one third of the maple dijon mixture over them and toss to coat. Spread the chicken and sweet potatoes on a large sheet pan. Bake for 10 minutes.
While baking, add Brussels sprouts to the same bowl and pour another third of the maple dijon mixture over them. Toss to coat well.
Add the 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

Adjust seasoning to taste, especially for salt and pepper.
For extra crispy Brussels, spread them out to avoid overcrowding on the sheet pan.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg