Description
Maple Dijon Chicken with Roasted Brussels Sprouts & Butternut Squash
Ingredients
4 boneless, skinless chicken breasts
2 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Maple Dijon Glaze:
1/4 cup maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 cloves garlic, minced
Salt and pepper, to taste
Directions
Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
Prepare the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper. Set aside.
Season and Arrange the Vegetables: Place the Brussels sprouts and butternut squash on the baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Spread the vegetables to make room for the chicken breasts.
Season and Add the Chicken: Place the chicken breasts in the middle of the baking sheet, brush with the remaining olive oil, and season with salt and pepper. Pour half of the maple Dijon glaze over the chicken, coating each piece.
Bake: Bake in the preheated oven for 20 minutes. Remove the baking sheet, brush the remaining glaze over the chicken, and toss the vegetables for even roasting. Return to the oven for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve: Garnish with fresh parsley and serve warm. Enjoy this cozy, sweet, and savory meal!
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Servings: 4
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