Description
This easy sheet pan meal features tender chicken breasts roasted with sweet potatoes and Brussels sprouts in a savory-sweet glaze of Dijon mustard, maple syrup, and balsamic vinegar. Perfect for busy weeknights, this one-pan dish delivers professional flavor with minimal cleanup, making it a healthy and satisfying choice for the whole family.
Ingredients
4 boneless skinless chicken breasts, thinly sliced
1 lb sweet potatoes, peeled and cut into 1-inch cubes
1 lb Brussels sprouts, halved
1/4 cup Dijon mustard
3 tbsp pure maple syrup
1 tbsp balsamic vinegar (non-alcoholic)
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a small bowl, whisk together the Dijon mustard, maple syrup, balsamic vinegar, olive oil, minced garlic, and rosemary.
Place the chicken, sweet potato cubes, and Brussels sprouts on the prepared sheet pan.
Pour the maple-dijon mixture over all ingredients and toss well to ensure everything is evenly coated.
Spread the ingredients in a single layer to ensure even roasting.
Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
Serve warm, drizzling any extra pan juices over the top.
Notes
Ensure chicken breasts are thinly sliced to ensure they cook at the same rate as the vegetables. For crispier sprouts, place them cut-side down on the pan.
Nutrition
- Serving Size: 1 breast with vegetables
- Calories: 380
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg