Sheet-Pan Maple-Dijon Chicken with Roasted Sweet Potatoes & Brussels
This easy sheet-pan meal combines juicy maple-Dijon glazed chicken breasts with tender roasted sweet potatoes and Brussels sprouts. Perfect for busy weeknights, it's gluten-free, flavorful, and made in just one pan for easy cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups sweet potatoes, peeled and cubed
- 3 cups Brussels sprouts, halved
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 10 minutes 🌡️ 425°FIn a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic, thyme, salt, and pepper.
⏱️ 2 minutesPlace chicken breasts on one side of the prepared sheet pan. Brush with half of the maple-Dijon mixture.
⏱️ 2 minutesIn a large bowl, toss sweet potatoes and Brussels sprouts with the remaining maple-Dijon mixture, then spread them out on the other side of the sheet pan.
⏱️ 3 minutesRoast in the preheated oven for 25 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender and golden.
⏱️ 25 minutes 🌡️ 425°FLet rest for 5 minutes before serving. Serve chicken alongside roasted sweet potatoes and Brussels sprouts.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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