Sheet-Pan Maple-Mustard Chicken with Brussels Sprouts and Sweet Potatoes
Fall on one pan: sweet, tangy, and caramelized at the edges.
Serves 4 · 15 minutes prep · 25 minutes cook
Ingredients
• 1 1/4 lb boneless, skinless chicken breast, cut into 1 1/2-inch chunks
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, cut into 3/4-inch cubes
• 1 firm apple, cored and cut into wedges
• 1 small red onion, cut into wedges
• 1 1/2 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
Directions
1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment.
2. Toss the Brussels sprouts, sweet potatoes and onion with 1 tablespoon of the oil and half the pepper. Spread on the pan and roast 10 minutes.
3. Whisk the mustard, maple syrup, vinegar, thyme, remaining oil and remaining pepper. Toss the chicken and apple in the mixture.
4. Add the chicken and apple to the pan in a single layer. Roast 13 to 15 minutes more, until the chicken reaches 165°F and the vegetables are browned.
Estimated per serving: 360 calories · 9 g fat · 220 mg sodium · 36 g protein