Maple Dijon Chicken with Roasted Brussels Sprouts
Equipment
- Baking sheet
- Mixing bowls
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the maple syrup, Dijon mustard, 1 tablespoon olive oil, and minced garlic until smooth.
- Place the chicken breasts on the prepared baking sheet and brush them evenly with the maple Dijon mixture.
- In a separate bowl, toss the halved Brussels sprouts with the remaining tablespoon of olive oil, salt, and black pepper.
- Arrange the seasoned Brussels sprouts around the chicken on the baking sheet in a single layer.
- Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and the Brussels sprouts are browned and tender.
- Remove from the oven and sprinkle with chopped parsley before serving.
Notes
Spread the Brussels sprouts in a single layer on the baking sheet so they roast and crisp instead of steaming. Chicken thighs can swap in for the breasts if you prefer richer flavor and extra moisture. Leftovers hold up well when reheated in a 350-degree oven to restore crispness to the sprouts.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Mixing bowls, Whisk
Cuisine: American
Equipment: Baking sheet, Mixing bowls, Whisk