Description
This maple Dijon chicken sheet pan dinner offers a sweet and tangy flavor profile with roasted vegetables. It is a simple one-pan meal perfect for busy weeknights.
Ingredients
- 2 pounds boneless skinless chicken breasts sliced to ¾ inch thickness
- 1½ pounds sweet potatoes peeled and cut into ¾ inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- ¼ cup olive oil (for sauce)
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
- In a bowl, whisk together all maple Dijon sauce ingredients until smooth.
- Place the chicken and sweet potatoes in a large bowl and toss with half of the sauce until evenly coated.
- Spread the chicken and sweet potatoes in a single layer on the sheet pan and roast for 12 minutes.
- Toss the Brussels sprouts with the remaining sauce, then add them to the sheet pan cut side down.
- Return the pan to the oven and roast for 15 to 18 minutes until the vegetables are tender and caramelized.
- Remove from the oven and rest for 5 minutes before serving.
Notes
- Spacing the vegetables apart helps them roast instead of steam.
- Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting/Sheet Pan
- Cuisine: American