Sheet-Pan Maple-Soy Chicken with Roasted Brussels Sprouts & Carrots
This quick and flavorful sheet-pan dinner features juicy chicken breasts glazed with a sweet and savory maple-soy sauce, paired with crisp-tender Brussels sprouts and carrots. Perfect for a busy weeknight, it's ready in under 20 minutes with minimal cleanup.
- 1 lb boneless, skinless chicken breasts
- 2 cups Brussels sprouts, halved
- 1.5 cups carrots, thinly sliced
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1.5 tbsp maple syrup
- 2 cloves garlic, minced
- 0.25 tsp black pepper
- 0.5 tsp salt
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Instructions
Preheat oven to 450°F (232°C) and line a sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FToss Brussels sprouts and carrots with 1 tablespoon olive oil, half the salt, and black pepper. Spread vegetables in a single layer on the sheet pan.
⏱️ 1 minuteIn a small bowl, whisk together soy sauce, maple syrup, garlic, and remaining olive oil.
⏱️ 1 minutePlace chicken breasts on the pan among the vegetables. Brush chicken with the maple-soy mixture and drizzle any remaining sauce over the vegetables.
⏱️ 1 minuteRoast for 12 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
⏱️ 12 minutes 🌡️ 450°FAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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