Maple Dijon Chicken Bake
Ingredients
- Chicken & Vegetables
- 4 boneless skinless chicken breasts, thinly sliced
- Salt and ground black pepper to taste
- 1 medium sweet potato peeled and cut into cubes
- 1 pound Brussels sprouts trimmed and halved
- Maple Dijon Sauce
- ¼ cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic finely grated
- 2 teaspoons fresh rosemary finely chopped (or ½ teaspoon dried)
Instructions
- Preheat the oven to 425°F (220°C).
- Season the chicken breasts generously with salt and black pepper.
- In a small bowl or jar, whisk together olive oil, Dijon mustard, maple syrup, balsamic vinegar, garlic, and rosemary until smooth.
- In a large bowl, toss the sweet potatoes with about one-third of the maple Dijon sauce. Arrange them on a large baking sheet along with the chicken. Roast for 10 minutes.
- While the pan is in the oven, toss the Brussels sprouts with another third of the sauce.
- Remove the pan, add the Brussels sprouts, and return to the oven. Roast for 15–20 minutes, until the chicken is cooked through and the vegetables are golden and tender.
- Drizzle the remaining sauce over the chicken and vegetables before serving.
Notes
This maple Dijon chicken sheet pan dinner is a healthy, high-protein meal made with juicy baked chicken breasts, caramelized sweet potatoes, and crispy Brussels sprouts. Everything cooks together on one pan for easy cleanup, making it perfect for busy weeknights, meal prep, or family dinners.